• 1 C. graham cracker crumbs
• 1/4 C. finely chopped pecans
• 1/4 C. butter, melted
• Filling:
• 2 8-oz. pkgs. cream cheese, softened
• 1/2 C. sugar
• 1/4 C. sour cream
• 2 eggs, lightly beaten
• 1/2 tsp. vanilla extract
• Coating:
• 24 squares (1 oz. each) semisweet chocolate
• 3 Tbs. shortening

Line a 9-inch square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight. In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over already dipped squares. Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.