Ingredients
1 cup graham cracker crumbs1/4 cup finely chopped pecans1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/4 cup sour cream2 large eggs, room temperature, lightly beaten1/2 teaspoon vanilla extractCOATING:24 ounces semisweet chocolate, chopped3 tablespoons shortening
Preparation
Preheat oven to 325°. Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine graham cracker crumbs, pecans and butter. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack. Freeze overnight.
In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
