1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1 1/4 cups milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 (8 ounce) can cream-style corn syrup
3 tablespoons butter or margarine, softened
2 1/2 cups chocolate pudding mix
2 cups milk
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9 inch springform pan.
In a large bowl, beat eggs until frothy. Add milk, oil, vanilla and corn syrup and mix well. Beat in butter, pudding mix and milk. Pour batter into prepared crust.
Bake in preheated oven for 55 minutes.
In a medium saucepan, heat chocolate pudding mix over medium heat. Cook, stirring constantly, until chocolate is melted, about 15 minutes. Remove from heat and beat in butter until smooth. Pour into crust.
When the crust is firm, spread pecans on top. Place cheesecake on warm serving plate. Chill before serving. Garnish with chocolate covered strawberries before serving.
I really like this bread. It is super easy to make and comes out great. I did drench the bread in half of a can of tomato sauce (1/2 cup). I will make this again.
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