Chocolate Pecan Crust:


Garnish (optional):


Prepare crust:

  • Place graham crackers in large plastic food-storage bag. Finely crush with rolling pin. Place in bowl. Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended.

  • Scatter crumb mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly over bottom and up sides of pan. Refrigerate pan until ready to use.

  • Heat oven to 350 degrees F.

Prepare filling:

  • Beat cream cheese in large bowl with electric mixer, or in food processor, until well blended and smooth. Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla; beat until blended. Pour cheese filling evenly into crust-lined pan.

  • Bake cheesecake in 350 degree oven for 50 minutes or until the center is just set. Remove the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.

  • To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs if desired. Makes 16 servings.

Nutrition Facts

402 calories; 31 g total fat; 127 mg cholesterol; 220 mg sodium. 27 g carbohydrates; 7 g protein;