German Chocolate Cheesecake
Decadent German Chocolate-Inspired Cheesecake
Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs 1 tsp vanilla extract
1 cup sour cream
1/2 cup heavy cream
For the Topping:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Preheat the Oven: 
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the cocoa powder and mix until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the Topping:
Combine the evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool completely.
Assemble the Cheesecake:
Spread the cooled topping over the chilled cheesecake. Garnish with additional coconut and pecans if desired.
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes 
| Total Time: 1 hour 40 minutes (plus chilling time)
Kcal: 450 kcal per serving | Servings: 12 servings
