- 15 whole cinnamon graham crackers.
- 2 packages (8 ounces each) cream cheese, softened.
- 3 packages (3.9 ounces each ) instant chocolate pudding mix.
- 2 tablespoons instant coffee granules.
- 1 teaspoon ground cinnamon, divided.
- 2-1/2 cups 2% milk.
- 1 cup cold strong brewed coffee.
- 8 cups sweetened whipped cream.
- 3 tablespoons chocolate sprinkles.
Place the chocolate chip cookies and 1/3 cup butter in a food processor.
Pulse until fine crumbs form.
Pour the breadcrumb mixture into a 9 “or 11” removable bottom cake pan and press down evenly on the bottom and sides with your fingers.
Refrigerate for 30 minutes.
Make the layer of chocolate cheesecake.
In a heatproof bowl, add the 4 ounces of chocolate.
Microwave internal in 30 seconds while stirring until chocolate is melted and smooth.
Set aside until you need to.
In a mixing bowl, add the cream cheese, sugar and South International Delight Butter Pecan Cream.
With the paddle attachment on, beat until creamy on low speed.
Add the melted chocolate and stir until just mixed.
Pour the chocolate cheesecake into the prepared crust.
Refrigerate while you prepare the pecan pie filling.
In a medium saucepan, add the cornstarch, brown sugar, water, egg yolks, pecans and salt.
Set the pot to medium heat and cook, stirring constantly, until the filling thickens, about 3 to 5 minutes.
Remove from the heat and stir in the butter.
Spread the pecan cake filling over the chocolate cheesecake layer.
Return the cake to the refrigerator while you prepare the ganache.
Place the International Delight Southern Butter chocolate and pecan cream in a heatproof bowl.
Microwave at 30 minute intervals, stirring, until chocolate is melted and mixture is smooth.
Pour over pecan pie filling.
Refrigerate until set.
Once the cake is set, you can wrap it tightly and freeze it for later use.