I was inspired by someone else posting a picture of their cheesecake. This cheesecake has a cinnamon/pecan graham cracker crust, a fudge layer on the bottom, a vanilla cheesecake layer on top, all topped off by a thin layer of ganache and fresh strawberries, which I put on too early and they migrated all over the top of the cake (and ruined my design).

This cheesecake is very light and creamy in texture, with a thicker fudge layer on bottom. In my cake, the fudge bubbled up the middle of the inside and so when I cut into it, there was a creamy fudgy bubble in the middle underneath the surface of the cake. The crust is hardish, but tasty.

Recipe was adapted from the Cappuccino Fudge cheesecake at SmittenKitchen:
http://smittenkitchen.com/2009/11/c.....ge-cheesecake/
My adaptations below:

Crust
1 individual packet from a cinnamon graham cracker box (each box usually has several packets wrapped in cellophane inside)
6 tablespoons white sugar
1/3 cup pecans
6 tablespoons softened butter

Fudge/Ganache
10 oz. heavy whipping cream
16 ounces milk chocolate, chopped

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
4 1/2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
3 large eggs

Make crust: Put all the crust ingredients into a food processor and process until it's a moist, crumbly mixture. Press into cheesecake pan evenly over bottom and halfway up the sides of 9 inch springform pan.

Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature.

Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl on occasion. Add vanilla and cream in and beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.

Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, about one and a half hours. Top will still be very jiggly. Transfer cheesecake to rack. Allow to cool until the temperature is cool enough to touch with fingers. Top will fall considerably and firm up a bit. Pour remaining ganache over the top of the cake. Spread. While ganache is still liquidy, put strawberries on top if desired.

Refrigerate overnight inside a cake carrier or with a loose foil covering over the top. Do not remove sides of springform pan until ready to serve. Run a sharp knife around sides before removing springform sides.