Remove plastic covers from pie crusts; carefully remove labels and wash covers; dry and set aside. Place tins in larger pans or on a baking sheet; set aside. Preheat oven to 325 degrees. To prepare chocolate layer: In a large microsafe bowl, heat together butter, chocolate and coffee at 70 percent power for about 1 minute; stir and let stand until mixture can be stirred smooth (or heat on stove top, watching carefully so mixture does not burn). Add brown sugar; stir until dissolved. Sprinkle flour over chocolate mixture; sprinkle salt and baking powder over flour. Stir dry ingredients into chocolate; stir in eggs. Divide mixture evenly between crusts; bake 18 minutes. Let stand 5 minutes. To prepare cheesecake layer: Slice each candy bar into 15 to 18 pieces; distribute evenly over chocolate layer. Beat together cream cheese, egg and vanilla until smooth. In a small bowl, stir together sugar, salt and cornstarch; beat into cream cheese mixture. Pour mixture over pies in a thin, wide ribbon without disturbing candy pieces. Return to oven; bake 18 minutes. Let cool completely. Invert plastic covers (to form dome lids) over pies and refrigerate until cold. To prepare glaze: In a microsafe bowl, combine chocolate, syrup, cream and butter; microwave about 30 seconds on full power. (On the stove top, melt together over very low heat, stirring constantly.) Whisk until smooth; let cool 5 minutes. Remove plastic covers from pies. Drizzle half the glaze over one cold pie; smooth with a thin spatula, being careful to keep glaze off lip of pie pan. Repeat with second pie. Replace plastic covers; press edge of pie pan over plastic lip in several places. Yield: 2 (8-inch) pies, 12 to 16 servings each. To make ahead: Chill finished pies until glaze is set; freeze. Before giving, thaw pies overnight in refrigerator. Remove lids and garnish with red and green candied cherries, toffee bits, chocolate-coated nuts or holiday candies. Replace covers and attach a large bow, with a note of instruction to keep refrigerated until serving. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - email@example.com
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