1 box chocolate fudge cake mix
½ cup chopped pecans
1 ½ cups melted butter
1 pkg cream cheese (8 ounce)
2 tbsp sugar
¼ cup Kahlua or Tia Maria
3 tbsp brewed dark roast coffee
¾ cup half and half
Grease 24 muffin pans or line with muffin paper
Preheat oven to 300 degrees
Measure 1 cup of cake mix and set aside
Combine remaining cake mix, pecans and butter in mixing bowl
Blend until entire mixture is moist and crumbly
Press into bottom and sides of muffin tins
Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee,
Add in remainder of cake mix and egg, mix until smooth
slowly mix in half and half, mixing well
Divide mixture among muffin tins
Bake 45-55 minutes
Let cool, then place in refridgerator to allow crusts to set firm (2-4
hours)