Ingredients:
For the crust:
– 1 1/2 cups chocolate wafer cookie crumbs
– 1/4 cup unsalted butter, melted
For the filling:
– 4 (8-ounce) packages cream cheese, softened
– 1 1/4 cups granulated sugar
– 1/4 cup unsweetened cocoa powder
– 4 large eggs
– 1 cup chopped German’s sweet chocolate or semi-sweet chocolate
– 1 teaspoon pure vanilla extract
For the coconut-pecan topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks, lightly beaten
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Directions:
1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. For the crust, combine chocolate wafer crumbs with melted butter, stirring until well mixed. Press the mixture firmly into the bottom of the prepared pan.
3. Beat the cream cheese, granulated sugar, and cocoa powder in a large bowl until smooth and creamy. Add eggs one at a time, blending well after each addition. Fold in the chopped chocolate and vanilla extract. Pour the filling over the crust.
4. Bake the cheesecake for about 55-60 minutes, or until the center is set. While the cheesecake is baking, prepare the topping by combining evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let it cool to room temperature.
5. Once the cheesecake and topping have cooled, spread the coconut-pecan mixture over the top of the cheesecake.
6. Refrigerate the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld and the cheesecake to set properly before serving.
