Black-Bottom Pecan Cheesecake Pie

Most of you didn't hang around for dessert, but this is a wonderful, rich pie. It is from a Southern Living magazine.

1/2 (15oz.) package refrigerated piecrusts
1 cup semisweet chocolate morsels
3 T. whipping cream
1(8oz.) package cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 tsp.. vanilla, divided
1/4 tsp. salt
1 cup light corn syrup
3 T. butter, melted
1 1/2 cups pecan halves

1. Preheat oven to 350.
2. Unroll one piecrust, fit into a deep dish pie plate, fold under edges, and crimp.
3. Microwave chocolate morsels and whipping cream in a small glass bowl at medium power 1-1 1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.
4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.
5. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp. vanilla. Stir in pecans; pour over cream cheese layer.
6. Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack.