Ingredients:
Crust:
2 cups crushed chocolate graham crackers or Oreo cookies (without filling)
1/2 cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup crushed pineapple, drained well
1/2 cup chopped pecans
1/4 cup cocoa powder
1/4 cup sour cream
Topping (optional):
1/2 cup chopped pecans
1/4 cup semi-sweet chocolate chips, melted
Pineapple slices or chunks for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the crushed chocolate cookies with melted butter until the crumbs are evenly coated.
Create a uniform layer by pressing the mixture into the bottom of a 9-inch springform pan. Allow it chill in the fridge while you prepare the filling.
Make the Cheesecake Filling:
Beat the sugar and cream cheese together in a large bowl until they are creamy and smooth.
Add the eggs one at a time, mixing well each time.
. Stir in the vanilla extract.
Divide the batter in half. To one half, mix in the cocoa powder and sour cream until fully combined. To the other half, fold in the drained pineapple and chopped pecans.
Assemble the Cheesecake:
Pour the chocolate cheesecake mixture over the prepared crust, spreading it evenly.
Gently spoon the pineapple pecan mixture on top of the chocolate layer, smoothing the surface.
Bake:
Bake in the preheated oven for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, carefully open the door, and allow the cheesecake to cool for an hour to prevent it from breaking.
Chill and Decorate:
After cooling, place the cheesecake in the refrigerator for a minimum of four hours or overnight.
Before serving, sprinkle chopped pecans on top. Drizzle with melted chocolate and garnish with pineapple slices or chunks, if desired.