Mocha Pecan Cheesecake on The Grill
Put cookies and butter into your food processer and mix well. Then, press cookie crumbs firmly into the bottom of your spring pan. Place it on the grill at 325 for 10 minutes to crisp up a bit.
Pull it from the grill and let cool as you mix the chocolate. In a microwave safe bowl add one chocolate bar and a ¼ cup of coffee and heat for 2 minutes. Remove the chocolate from the microwave and blend with a spoon until smooth. Add 1 cup of the chopped pecans and mix well. Pour evenly over your cookie crust.
In your food processer add the cream cheese and sour cream, mix well. Add the eggs, sugar and vanilla a little at a time until blended smooth, pour over your cookie crust.
Now, you are ready for the grill.
Note: I sprayed the spring pan with a cooking spray for an easer release.
When you can insert a toothpick and it comes out dry (1 ½ hrs. here) pull it off the grill to cool. Mix up the last melted chocolate bar, coffee and pecans. Patti suggested we sprinkle some of the pecans on top for color contrast.
Chill for 4 hours or overnight before serving. We had good friends over and we all wanted it now, so we put it in the freezer for two hours. Perfect…