• 1 1/2 cups pecans
• ¼ cup butter melted
• 1 ½ cups graham cracker crumbs about 1 ½ sleeves of crackers

Filling

• 1 ½ lbs cream cheese at room temperature
• 1 ¼ cups packed dark brown sugar
• 3 large eggs
• 2 tablespoons all-purpose flour
• ¼ cup crème de cacao
• 1 ½ teaspoons vanilla
• ½ teaspoon salt
• For the topping
• 1 cup chopped pecan pralines either store-bought or with the recipe on whattomunch.com
• ½ cup whipping cream
• 4 ounces bittersweet chocolate finely chopped
• Preheat oven to 350°
• On a baking sheet roast the pecans for 10-15 minutes until they are nicely toasted and fragrant. Be careful not to burn them. Do not turn the oven off.
• Chop the toasted pecans roughly and set them aside.
• Lightly brush the sides of a 9" springform pan.
• Combine the remaining butter with the graham cracker crumbs and press onto the bottom of the prepared pan.
• Using a large piece of foil wrap the outside of the pan to prevent leaks. It is best to use one large piece to really seal the outside.

To make the filling

• Set a large kettle or pot to boil with water.
• Beat together until fluffy the cream cheese and the brown sugar.
• Add in the eggs one at a time scraping down between each addition.
• Stir in the chopped pecans crème de cocoa, the vanilla, and the salt until thoroughly combined.
• Pour into the crust prepared pan.
• Place the filled springform into a larger roasting pan to make a bain-marie water bath
• Place the two pans into the oven.
• Carefully pour the hot water around the springform to a depth of about 2/3rd up the side of the pan.
• Bake for 50-60 minutes. The cheesecake should be just jiggly in the center.
• Let the cheesecake cool in the oven for 1 hour slightly propped open. I like to use a wooden spoon as a prop.
• Let chill for 5 hours or more preferably overnight.

To make the topping.

• Coarsely chop the pecan pralines.
• Place the chocolate into a small bowl or glass measuring cup.
• In a small saucepan or microwave-safe dish heat the cream to just before boiling. Let it cool slightly.
• Pour the still-warm cream over the chocolate and let sit undisturbed for 5 minutes.
• Gently stir the chocolate mixture until it is smooth.
• When ready to serve spread the chopped pralines over the top of the cheesecake.
• Drizzle the chocolate glaze over everything.