Ingredients
1-1/2 cups graham cracker crumbs1/4 cup finely chopped pecans1/4 teaspoon salt1/4 cup butter, meltedCHEESECAKE LAYER:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract2 large eggs, lightly beatenTOPPING:1-1/2 cups semisweet chocolate chips1 cup heavy whipping cream2 tablespoons balsamic vinegar1 tablespoon light corn syrup1-1/2 cups fresh raspberries or blueberries
Preparation
Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack.
Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries.
Refrigerate at least 3 hours, covering when completely cooled. Cut into bars.
