German Chocolate Cheesecake

Instructions:

Prepare the Crust:

1. Preheat oven to 325°F (160°C).
2. Combine cookie crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then set aside to cool.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the sugar and sour cream; mix until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition.
4. Stir in the melted German chocolate and vanilla extract until the batter is smooth.
5. Pour the filling over the cooled crust.

Bake the Cheesecake:

1. Wrap the springform pan in foil to prevent water from seeping in.
2. Place the pan inside a larger baking dish and fill halfway with hot water (water bath).
3. Bake for 55–65 minutes, or until the center is slightly jiggly but edges are set.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.

Prepare the Coconut Pecan Topping:

1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook, stirring continuously, until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow to cool completely before spreading.

Assemble:

1. Once the cheesecake is chilled, spread the coconut-pecan topping evenly over the top.
2. Slice and serve.

Notes:

• The water bath helps prevent cracks and keeps the cheesecake creamy.
• For a stronger chocolate flavor, add an extra 2–3 oz of melted chocolate.
• The topping can be made ahead and refrigerated for up to 3 days.