1 c. pecans, finely chopped
3 T. butter or margarine
2 pkgs. cream cheese, softened
1 c. packed light brown sugar
1/3 cup Hershey's cocoa
3 eggs
1 teaspoon vanilla extract
Chocolate Crust (recipe below)
Sweetened whipped cream
 | In medium skillet, melt butter; add chopped pecans. Cook over medium heat,
stirring frequently, just until golden. Spoon pecans onto paper towels to drain. |
| Heat oven to 400 degrees. In large mixer bowl, beat cream cheese and brown sugar
until well blended. Add eggs and vanilla; mix well. Stir in pecans. Pour
into prepared Chocolate Crust. |
| Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 45
minutes. |
| Refrigerate at least 6 hours. Garnish with whipped cream and serve. |
| Chocolate Crust: Heat oven to 350 degrees. In medium bowl, stir together 1
c. vanilla wafer crumbs, 1/4 c. Hershey's cocoa, and 1/4 c. powdered sugar. Add 1/4
c. melted butter; blend well. Press mixture onto bottom and 1 inch up side of 9-inch
springform pan. Bake 8 minutes. Cool slightly. |
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