I bought a new springform pan and the label thingy glued to the bottom of the pan had this recipe on it. So I tried it. WOW. And amazingly, it turned out to look almost just like the label. The photo above on the right is from the label (as if you couldn't tell). And it didn't even crack like most cheesecakes I have made before. I have read that the secret to no cracks is to have the cream cheese and the eggs at true room temperature (which means you have to be patient) and to not overbeat the eggs once they are added (again with the patience). Big pay off here if you can make it through the laborious makings.
3 Tbsp sugar
1-1/2 cups graham cracker crumbs
4 Tbsp melted butter
2-1/2 lbs plain cream cheese at room temperature
1-1/2 cups sugar
1 Tbsp pure vanilla extract
1 Tbsp all purpose flour
5 large eggs at room temperature
1/2 cup finely chopped pecans
1/2 cup mini choclate chips
3 ozs unsweetened chocolate melted
2 Tbsp Kahlua
Lightly butter the sides and bottom of a 9 inch springform pan.
To make crust: mix together all crust ingredients and pat into place on bottom of buttered springform pan. Make sure layer is even.
Make filling: beat the cream cheese on med high speed with flat paddle. Add the sugar and vanilla and mix until light and creamy, making sure to scrape sides and incorporate all sugar. Add the flour and mix to incorporate. Reduce mixer speed to low and add eggs one at a time and mix just to incorporate after each egg. Do not overmix batter once all eggs have been added.
Divide batter evenly into 3 bowls. Add chopped pecans and mini chips to one bowl and mix just to blend. Pour batter over the crust layer and spread evenly. Place pan in freezer for 60 minutes until batter is firm.
Leave remaining 2 bowls of batter at room temperature.
Once bottom layer is firm, add melted chocolate and Kahlua to another batter bowl and mix to blend. Pour this over frozen bottom layer and spread evenly. Return to freezer for about 45 minutes. In the meantime, preheat oven to 325 degrees and prepare a bain marie (hot water bath) by using a large roasting pan that the springform pan will fit fully in.
Remove pan from freezer and spread remaining batter on top of layers. Wrap bottom of springform pan in 2 layers of aluminum foil and place in roasting pan. Fill roasting pan with HOT water (almost boiling) until water is half way up sides of cheesecake pan. Place roasting pan with cake in oven.
Bake for 1 hour and 20-25 minutes. Cheesecake should be slightly soft in the center and slightly brown around edges. Remove pan from the roasting pan and then remove the aluminum foil. Transfer cake (still in springform pan) to wire rack and let cool for 1 hour. Chill the cake for 1 hour in the refridgerator and then remove sides of pan. Cover with plastic wrap and chill several more hours or overnight before serving. Note: Original recipe said to top with prepared fudge sauce (see photo)...I didn't.