Ingredients
1 frozen New York-style cheesecake (30 ounces), thawed1/2 cup semisweet chocolate chips1/2 cup heavy whipping cream, divided3 tablespoons chopped pecans, toasted1/4 cup butter, cubed1/2 cup plus 2 tablespoons packed brown sugar1 tablespoon light corn syrup
Preparation
Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.
