Chocolate Nut Delight (Printable Version)

A creamy, chocolate-filled cheesecake dotted with roasted pecans, resting on a chocolate crust, with a finish of whipped cream and more pecans for that perfect finish.

# Ingredients:

→ Crust Ingredients

01 - 1/4 cup of melted, unsalted butter
02 - 1 1/2 cups ground-up chocolate cookies (like Oreos without the filling)

→ Filling Ingredients

03 - 1/2 cup packed brown sugar
04 - 1 cup regular granulated sugar
05 - 1/2 teaspoon almond flavoring (optional)
06 - 8 oz semi-sweet chocolate, melted and cooled down a bit
07 - 3 big eggs
08 - 1/2 cup sour cream
09 - 3 (8 oz) blocks softened cream cheese
10 - 1 teaspoon vanilla flavoring
11 - 1/2 cup diced pecans

→ Topping Ingredients

12 - 1 out of 4 cup of ganache or melted chocolate (optional)
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla flavoring
15 - 1/2 cup roasted pecan halves
16 - 1 cup thick cream (heavy whipping cream)

# Steps:

01 - Set your oven to 325°F (163°C) and lightly grease a springform pan that's 9 inches wide. Cover the bottom with parchment paper. Combine the melted butter with the chocolate cookie crumbs in a mixing bowl until it's all coated. Press the mix tightly into the pan's bottom. Pop it in the oven for 8–10 minutes, then let it cool aside.
02 - Using a large bowl, mix the cream cheese till it's creamy. Add both types of sugar (white and brown) and stir until it's smooth. Drop in the eggs one after another, and mix gently. Pour in the sour cream, vanilla, and almond (if you want). Blend in the melted chocolate, and fold in the diced pecans carefully.
03 - Put the filling on top of the cooled crust, smoothing it with a spatula if needed. Place the pan on a baking tray to catch drips. Bake for around 50–60 minutes. Look for firm edges and a center that wobbles just a little. Turn off the oven, crack the door open, and let it cool for 1 hour inside.
04 - Take the cheesecake out, run a knife along the edges to loosen it, then let it cool completely at room temperature. Cover it up and leave it in the fridge for at least 4 hours—or all night if you want.
05 - Chill a mixing bowl, then whip together the cream, powdered sugar, and vanilla until it looks fluffy and forms stiff peaks. Coat your chilled cheesecake with the topping, or pipe it nicely. Add roasted pecans and chocolate drizzle (if that's your thing).
06 - Slice it up and enjoy while cold. Leftovers go in the fridge and stay good for about three days.

# Notes:

01 - If you'd like more flavor, toast pecans in a skillet without oil for 3 to 4 minutes while stirring the whole time.
02 - All your ingredients mix better if they're at room temperature first.
03 - For longer storage, freeze the dessert and thaw it out in the fridge before serving.

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