Crunchy and creamy chocolate chip pecan cheesecake
1 Preheat oven to 350 degrees F.
2 Grease 8 inch spring form pan.
3 Prepare melted butter and combine with chocolate wafer crumbs.
4 Press onto bottom of buttered pan.
5 To prepare the filling, beat the ricotta, maple syrup, eggs in a large bowl.
6 Beat until nice and smooth.
7 Bring whipping cream to a low boil and stir int the broken chocolate.
8 Remove from heat and melt completely.
9 Cool slightly.
10 Blend into the cheese mixture.
11 Stir in the 3/4 cup chopped pecans.
12 Pour into prepared crust.
13 Place in preheated oven and bake 45 minutes, or until set.
14 Cool thoroughly on a wire rack and then wrap and chill.
15 Remove rim just before serving, and place nuts around outer edge, and sprinkle with grated chocolate and powdered icing sugar.