Recipe - Rustic Bolognese And Pasta

2 cup Ground chocolate wafers
One half Stick Butter; melted
3 pound Cream cheese; cubed, and
At room temperature
3 cup Sugar
6 Eggs
1 cup Heavy cream
One half cup Flour
1 pn Salt
2 teaspoon Pure vanilla extract
1 cup Brown sugar
2 tablespoon Light corn syrup
2 tablespoon Butter
1 pn Salt
One half cup Sweetened condensed milk
1 One half cup Pecan pieces
2 cup Sweetened whipped cream
Fresh mint sprigs

In a mixing bowl, combine the ground wafers and melted butter, together.
Mix well. Press the crust on the bottom of a 10inch springform pan. In a
food processor fitted with a metal blade, puree the cream cheese until
smooth. Add 2 cups of sugar and process until incorporated. With the
machine running, add the eggs, one at a time. Add the cream, flour, salt
and 1 teaspoon vanilla, mix well. Using a rubber spatula, scrape down the
sides of the processor. Process until the batter is smooth. Pour the batter
over the crust. Bake for 1 hour and 15 minutes or until the center is firm.
Remove from the oven and run a knife around the sides of the pan. Cool on a
wire rack. Serve either at room temperature or chilled. In a heavybottomed
saucepan, combine the remaining sugar, brown sugar, corn syrup, butter,
pinch of salt, and condensed milk. With a wooden spoon, stir until the
sugar dissolves. Continue to cook, stirring, until smooth and light brown,
about 8 minutes. Add the remaining vanilla and pecan pieces and continue to
cook, stirring, until the mixture reaches 234 to 240 degrees on a candy
thermometer or the soft ball stage. Remove from the heat and pour over the
cheesecake. Let sauce cool and then slice cake into individual