Cheesecake:
In a large mixing bowl, combine
cream cheese, 2/3 cup brown sugar, corn syrup, and cornstarch.
Using an electric mixer, beat
until smooth but DO NOT OVERBEAT or you will get Grand-Canyon
sized cracks during baking. Add
the eggs and egg yolks one at a ti me, beating until incorporated
after each. Beat in vanilla extract.
Take out 2/3 cup of the mixture and put into a separate small bowl. To
this bowl, stirn in the cocoa powder and 2 1/2 tbsp. brown sugar. Set this
aside. To the remaining cheese mixture, stir in the liqueur and the chopped
pecans. Pour half of the pecan mixture into the pan. Spoon half of
the cocoa mixture over the pecan mixture. Pour the remaining pecan mixture
over the cocoa layer. Finally spoon on the remaining pecan mixture. Without
breaking or scraping the crust, swirl a k nife blade through the batter
to create a marbled effect. Bake at 325 degrees F. for 15 minutes.
Without opening the oven door, reduce the heat to 225 degrees F. and bake
for 70 minutes or until the center no longer looks wet and shiny. Remove
the cake from the oven and run a thin knife blade around the inside edge
of the pan. Turn the oven off and put the cake back in for another 60 minutes.
Allow to cool at room temperature and chill overnight.
Topping
In a small saucepan, melt chocolate
over low heat. Stir in 3 tablespoons of the sour cream and
spread over the cooled cheesecake.
Arrange the pecan halves over the chocolate layer. In the top
of a double boiler, melt the
caramels and stir in the remain ing tablespoon of sour cream. Drizzle
this over the pecans and the
chocolate and chill till serving time.
Makes 12 to 18 slices