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Dairy
Medium
6 Servings
Allergens 
10 Hours
Diets
2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
1 pound whipped cream cheese
7 ounces farmer cheese
1 and 1/4 cups sugar
1 tablespoon Gefen Vanilla Extract
4 eggs
6 ounces truffle-filled milk chocolate
1/4 cup butter, melted
7 ounces white milk chocolate
2 teaspoons Haddar Light Corn Syrup
1 teaspoon coffee, dissolved in 3 tablespoons boiling water
1 cup chopped pecans
Combine the crust ingredients and press into a greased 10-inch round, deep baking pan.
Bake at 325 degrees Fahrenheit for 10 minutes. Cool.
Beat cheeses until creamy. Gradually add sugars and eggs, beating well after each addition.
Pour over crust and bake at 325 degrees Fahrenheit for one hour and five minutes. Leave in closed over for another hour. Chill for at least eight hours before adding topping.
Melt chocolate, combine with melted butter and pour over chilled cheesecake. Cool.
Melt white chocolate, combine with corn syrup and coffee.
Add pecans and pour over topping Layer I.
Photography by Periphotography.com
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