1 c. graham cracker crumbs
1/2 c. ground pecans
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 1/4 c. firmly packed dark brown sugar
4 eggs
2 tbsp. strongly brewed Louisiana coffee with chicory

PECAN SAUCE:

1/2 c. butter
1 c. heavy cream
1 c. firmly packed dark brown sugar
1/4 c. strongly brewed Louisiana coffee with chicory
1 c. pecan halves

In a medium bowl, stir together crumbs, pecans and butter. Press over bottom and sides of a 9 inch springform pan. In another mixing bowl, thoroughly beat together cream cheese and brown sugar. Beat in eggs, one at a time, just until blended. Beat in coffee. Pour into prepared crust and bake at 350 degrees for 50 minutes until set. Remove from springform pan and chill. Serve with pecan sauce and garnish with whipped cream.

For the pecan sauce, melt together in a medium saucepan over low heat the butter, cream, sugar and coffee. Bring slowly to a boil, simmer 5 minutes. Add pecan halves. Serve warm. Serves 12.

Note: To make the strongly brewed coffee called for in this recipe, use 5 level scoops (10 teaspoons) Louisiana coffee with chicory (Cafe DuMonde coffee) and 3 cups cold water. Brew as desired. Can be stored in refrigerator for up to 1 week or frozen in ice cube trays for up to 3 months.