Chocolate Fudge Cheesecake

Preheat oven to 325°F. Grease and flour 2 (9-inch) springform pans.

Sprinkle ½ cup pecans evenly over the bottom of each prepared pan.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) for 1½ minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.

Add 4 eggs, one at a time, beating just until blended after each addition.

Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended.

Stir in 1 tsp vanilla and chocolate morsels.

Divide brownie batter evenly between the two pans, spreading over the chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth.

Add 1¾ cups sugar to cream cheese, beating until blended.

Add 7 eggs, one at a time, beating just until blended after each addition.

Stir in 2 tsp vanilla.

Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake for 1 hour and 15 minutes or until set.

Remove from oven and cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze.

Cover and chill for 8 hours.

Remove sides of pans before serving. Garnish with fresh mint sprigs and sliced strawberries, if desired.