Preheat oven to 350 degrees

Put refrigerated pie crust dough into a deep pie dish.

For Bottom Layer:

In a large bowl beat eggs until frothy. Mix in flour, brown sugar, white sugar sugar, melted butter, light corn syrup, and Kahlua. Stir in chocolate chips and pecans. Pour into prepared pie crust.

For Cheesecake Layer:

Beat cream cheese until fluffy, and then add egg, ⅓ cup sugar and 1 tablespoon Kahlua. Beat until fluffy. Spread over bottom layer.

Bake for 15 minutes. Wrap the pie crust edge with tin foil to prevent too much browning on the crust. Cook for an additional 35-40 minutes. Remove from oven & cool for 30 minutes. Then cool additionally in the refrigerator for 1-2 hours until completely chilled.

Beat heavy cream, confectioners sugar, & vanilla extract together until stiff peak forms. Spread the whipped cream on top of the chilled pie, leaving it thicker in the middle (think of it as making a hill in the middle of your pie!)

Keep as is, or garnish with roughly chopped chocolate chips. Keep the finished pie in the refrigerator.