Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
This was a very good cheesecake and got good reviews from all who ate it, however there is so much chocolate that the cheesecake taste kind of gets lost. I did cut the recipe in half to make one cake, which worked just fine, however next time I would decrease the chocolate layers and increase the cheesecake layer.
My family and I are not HUGE fans of cheesecake, but after making this, they absolutely love this one!!! Always requested for parties and occasions! One thing to note is that the cheesecake layer is not as "cheesy" as other cheesecake, (which we dont mind at all!)THIS IS A MUST TRY RECIPE!!! TRUST ME ON THIS ONE :)
This is good, but not really that "wow". But the recipe is solid and it allows some variations. However, this is a very rich cheesecake with very dense chocolate taste. If you are not a chocoholic, then you may want to dial down the amount of chocolate. Good for special occasions :).
For Debbie in SC, a trick I learn in a baking book to cut cheesecake without breaking it is to run the knife under hot water (don't wipe off the water) and then cut the cheesecake.
Hope that helps :).