Chocolate Cheesecake with Caramel Pecan Sauce

Grease and line side of 9-inch (2.5 L) springform pan with parchment paper. Centre pan on large square of heavy-duty foil; bring foil up and press to side of pan.

In bowl, stir together wafer crumbs, pecans and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Cheesecake: Into small bowl, strain sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time. Beat in vanilla.

Mix about 1 cup (250 mL) of the cream cheese mixture into chocolate until smooth; return to cheese mixture and combine well. Beat in cream. Pour over crust.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides of pans. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1 hour.

Transfer springform pan to rack and remove foil; let cheesecake cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate cheesecake for up to 24 hours.)

Caramel Pecan Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.

Standing back and averting face, add cream; whisk until smooth. Whisk in butter until smooth. Stir in pecans and salt. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm to liquefy.) Serve with cheesecake.

Source : Canadian Living Magazine: February 2010