Cappuccino Cheesecake Pie with Pecan Sauce

1 (10-inch) pie crust

Filling:
3 (8 ounce) packages cream cheese, softened
1 3/4 cups firmly packed dark brown sugar
4 eggs
2 tablespoons strong coffee

Sauce:
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup butter
1/4 cup strong coffee
2 tablespoons coffee-flavored liqueur or strong coffee
1 cup pecan halves

Heat oven to 350 degrees F.

Filling: In large bowl, beat cream cheese and brown sugar until smooth. Add eggs; beat until well blended. Add coffee, and blend well. Pour into crust.

Bake for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in pecan halves.

To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.