Instructions: Heat oven to 350F.

In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth.

Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.

Bake at 350F for 45-50 minutes or until edges are set and golden brown

(center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

Sauce:
In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.

desserts, April 1993)

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