Ingredients:
For the Cheesecake:
2 cups crushed chocolate cookies
4 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Directions:
Preheat the oven to 325°F (165°C). In a bowl, combine the crushed chocolate cookies and melted butter. Line the bottom of a 9-inch springform pan with the mixture.
Set it aside.
Beat the cream cheese and one cup of sugar together in a large mixing basin until creamy.
Add the eggs, one at a time, fully incorporating each egg before adding the next one. Add the sour cream and vanilla essence and stir. Add the melted chocolate and fold until fully incorporated.
. Pour the mixture over the crust in the springform pan.
Bake the cheesecake for 55-60 minutes, or until it is set and slightly jiggly in the center. Remove it from the oven and let it cool on a wire rack for 10 minutes. After loosening the cheesecake with a knife, allow it to chill for a further hour. Refrigerate it overnight.
For the coconut-pecan topping, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter in a saucepan. Cook the mixture over medium heat until it thickens, which should take around 12 minutes. Remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool until it thickens enough to spread.
Spread the coconut-pecan topping over the chilled cheesecake before serving. Refrigerate any leftovers.
Indulge in the decadence of this German Chocolate Cheesecake with its rich chocolate crust, creamy cheesecake filling, and luscious coconut-pecan topping. It’s a true delight for any cheesecake lover. Enjoy every bite! paraphrased