Source: Ladies Home Journal - April 2001

Crust
2 cups pecans, finely chopped
2 tablespoons packed brown sugar
4 tablespoons butter, melted

Preheat oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil.

Combine all ingredients in the pan until well mixed; press into bottom.

Filling
32 ounces cream cheese, softened
2 cups firmly packed brown sugar
1/2 cup cornstarch
1/2 cup bourbon
1 teaspoon vanilla extract
4 large eggs, at room temperature

Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add bourbon and vanilla extract. Add eggs, one at a time, beating until mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch between the edges of the pans). Add enough hot water to come halfway up side of springform pan. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to wire rack and cool completely. Meanwhile, make topping.

Topping
8 ounces semisweet chocolate squares
1/2 cup half-and-half

Combine chocolate and cream in a medium saucepan. Cook, stirring over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Refrigerate until set. Remove springform ring.

Makes 16 servings.