1 prepared graham cracker crust
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 tsp. vanilla extract
3 eggs
2 (2 oz.) pkgs. German chocolate
2/3 c. chopped pecans
2/3 c. pecan halves
1 (8 oz.) carton whipped cream

Combine softened cream cheese, sugar, lemon juice and vanilla in a mixing bowl. Blend well. Add eggs one at a time, mixing well after each addition. Pour into baked crust. Melt 2 ounces of chocolate, drizzle on top of mixture. Take a knife and gently swirl through mixture. Bake at 325 degrees for 30 minutes. Cool until firm.

TOPPING:

Grate 2 ounces chocolate. Mix chopped pecans and 1 ounce grated chocolate with whipped cream. Spread topping on cooled cheesecake. Garnish with remaining chocolate and pecan halves. Chill.