Fudge Bottom Cheesecake

6 Tablespoons flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter

8 ounces semisweet chocolate chips (divided use)

1 ounce unsweetened chocolate

½ + 1/3 cup sugar (divided use)

2 large eggs (divided use)

1 large egg yolk

2 teaspoon vanilla (divided use)

1 cup chopped pecans

10 ounces cream cheese (room temperature)

Preheat oven to 350 degrees. Grease a 9 inch pie plate. Sift flour, baking powder and salt together and set aside. In a small bowl, microwave butter, ½ cup semisweet chocolate chips, and unsweetened chocolate for 30 second intervals. Stir at each interval. When melted set aside to cool slightly. In large mixing bowl beat ½ cup sugar, 1 large egg, and egg yolk until thick. Add 1 teaspoon vanilla and chocolate mixture. Stir in flour mixture and pecans. Pour into pie plate and bake 15 minutes or until almost set. Set aside to cool.

In a small mixing bowl beat together remaining 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and cream cheese. Pour over fudge layer. Bake 15 minutes longer or until set. Put remaining ½ cup semisweet chocolate chips into a small sandwich bag. Microwave 30 seconds to melt chocolate. Snip a small corner off the bottom of the bag and drizzle the chocolate over the top of the cheesecake. Cool and refrigerate. Serve chilled.