• Preheat oven to 350 degrees F

Pecan Shortbread Crust

• Mix together the flour, brown sugar, chopped pecans, and melted butter in bowl, until well blended.
• Press the dough into an ungreased 9"x 9"x 2"-inch pan.
• Bake shortbread crust for 12 to 15 minutes or until lightly browned.
• Allow crust to cool on a wire rack for 10 minutes or more before filling

Cheesecake Filling

• Using a stainless steel bowl over a pot of simmering water, melt 6 ounces of semi- sweet chocolate and allow to cool (you will reuse this bowl for the ganache)
• In the bowl of your stand mixer add the cream cheese and mascarpone cheese and whip until smooth and creamy 5-7 minutes.
• Add the sugar and whip until blended
• Add the eggs one at a time, mixing in between each addition, to make sure each egg is fully incorporated.
• Add the vanilla extract and cooled melted chocolate, blending until all of the chocolate is completely mixed into the cheese mixture.
• Pour batter into prepared crust
• Place pan into preheated oven on center rack and bake for 20-25 minutes or until cheesecake is cooked and not loose in the center.
• Allow to cool on wire rack for 20 minutes

Chocolate Ganache

• Place chocolate and cream in a stainless steel bowl over a pot of simmering water and melt chocolate and mix in cream until smooth and chocolate has been completely melted.
• Pour Ganache over the top of cooked cheesecake, spreading evenly with an offset spatula.
• Allow cheesecake to cool for at least 4 hours, but overnight is best.
• If you are adding pecans as a topping sprinkle the pecans on top of the ganache before chilling.
• Cut cheesecake into squares and serve!