Preheat oven to 400°F.

Spray a 9-inch spring-form pan with non-stick spray.

Add chocolate chips and cream to a double boiler. Cook, stirring, until chocolate chips are melted and mixture is smooth. Set aside.

Whip cream cheese, sugar and Grand Marnier in an electric mixer until smooth.

Add eggs, one at a time, and blend well between each addition.

Add melted chocolate mixture and Jack Daniel's Whiskey. Blend thoroughly. Add cheesecake batter to prepared spring-form pan.

Place in preheated oven. Bake for 15 minutes. Reduce temperature to 350°F. Bake an additional 15 minutes.

Add chocolate chips and butter to a double boiler. Cook, stirring, until chocolate chips are melted and mixture is smooth.

Beat in eggs, sugar and Grand Marnier or Vanilla Extract. Blend thoroughly. Add flour and pecans. Blend well.

Remove cheesecake from oven. Do not turn off oven.

Carefully spoon on brownie mixture - start at edges and working towards the center.

Place back in oven. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean.

Remove from oven and cool completely.

After cooled, store, covered, in the refrigerator, until cake is completely cold.

Add chocolate chips and cream to a double boiler.

Combine chocolate chips and cream in a double boiler and melt. Cook, stirring, until chocolate chips are melted and mixture is smooth.

Allow to rest for a couple of minutes to allow for slight cooling.

When mixture is blended, smooth, and slightly cool, add Jack Daniels Whiskey and syrup stirring constantly.

Let stand at room temperature for a couple of minutes.

Remove cake from refrigerator and place on wire rack.

Pour ganache over cake. Allow to set.

After ganache is dry, decorate and serve.