Pumpkin Spiced Cheesecake with Bourbon Whipped Cream

Ingredients:

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe
followsPreheat the oven to 350 degrees F.

Directions:

Combine the crumbs, ground pecans and the
butter together. Mix well and press into a
12-inch spring-form pan. In a food processor,
with the metal blade, mix the cream cheese
until smooth. Add the brown sugar and blend.
Add the eggs 1 at a time to thoroughly incor-
porate into the cheese mixture. Add the heavy
cream. Add the flour, salt, cinnamon and
vanilla and blend until smooth. Add the mashed
pumpkin and blend until smooth.

Pour into the prepared pan. Bake for 1 hour and
15 minutes or until the cake is set. Remove from
the oven and with a knife loosen the sides from
the pan. This will prevent the cake from splitting
down the center. Completely cool the cake before
cutting.

Combine the whipped cream and bourbon to-
gether, blend well. Garnish each piece of cake
with the Bourbon Whipped Cream and a drizzle
of chocolate sauce.

Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extractCombine the
half-and-half and butter in a small heavy-
bottomed saucepan over medium heat. Heat
the mixture until a thin paper-like skin appears
on the top. Do not boil. Add the chocolate and
vanilla and stir until the chocolate melts and
the mixture is smooth. Remove from the heat
and let cool.

Yield: 1 1/2 cups