Cappuccino Cheesecake Pie with Pecan Sauce

1 10" pie crust

Filling:

3 pk (8 oz) cream cheese; softened

1 3/4 c Firmly packed dark brown sugar

4 Eggs

2 tb Strong coffee

Sauce:

1 c Firmly packed dark brown sugar

1 c Whipping cream

1/2 c Butter

1/4 c Strong coffee

2 tb Coffee-flavored liqueur or strong coffee

1 c Pecan halves

Heat oven to 350 degrees F.

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 350 degrees F 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.