Java Cheesecake Brownie Pie

• Preheat
  oven to 350 degrees
• Remove
  pie crust from freezer before preparing brownie and cheesecake batters.
• Prepare
  cheesecake layer:
• In
  a mixing bowl, combine softened cream cheese, 1/4 cup sugar, 1 egg, and 3
  teaspoons espresso powder.
• Beat
  until fluffy, about 3 minutes; set aside.
• Prepare brownie layer:
• In
  a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. 
• Microwave
  for 2 minutes, remove from microwave and stir until chocolate and butter are
  smooth.
• Stir
  in the sugar, vanilla, and salt. 
• Beat
  in the eggs; stir in the flour and remaining 2 teaspoons of espresso powder
  until no streaks of flour remain.
• Assemble pie:
• Spoon
  half of the brownie batter into the pie crust, smoothing with a spoon.
• Add
  the cheesecake batter and smooth with the back of a spoon.
• Carefully
  dollop the remaining brownie batter over the cheesecake batter and smooth with
  back of spoon.
• Bake
  for 45-55 minutes, or until a toothpick inserted comes out with a few crumbs
  attached.
• Allow
  to cool, then spread hot fudge sauce over top of pie and sprinkle on pecans.
• Chill
  in refrigerator for 4 hours before slicing.

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