German Chocolate Cheesecakejoan
- For Crust
- 1 1/4 C chocolate wafer crumbs
- 1/2 C finely chopped pecans
- 1/3 C sugar
- 1/3 C butter, melted
- For Filling
- 3 (4-ounce) Bars German’s sweet baking chocolate
- 1/2 C butter
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 C sugar
- 4 large eggs
- 2 T unsweetened cocoa powder
- 1 T vanilla extract
- 1 (16-ounce) container sour cream
- Coconut Pecan Topping
- 2/3 C evaporated milk
- 2/3 C sugar
- 1/2 C butter
- 4 egg yolks
- 1 1/2 C sweetened flaked coconut
- 1 C chopped pecans
Preheat oven to 300°.
In a medium bowl, combine wafer crumbs, pecans and sugar. Add melted butter, stirring until combined. Press mixture into bottom and 1 inch up the sides of a 10-inch springform pan.
In a small saucepan, combine chocolate and butter. Cook over low heat, stirring occasionally, until chocolate is melted and smooth. Remove from heat and let cool slightly.
In a large bowl, beat cream cheese at medium speed until creamy. Add sugar, beating until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa, vanilla and melted chocolate mixture until combined. Stir in sour cream. Spoon in to prepared pan.
Bake 1 hour and 30 minutes. Turn off oven. Let cheesecake stay in oven for 1 hour. Remove from oven, gently run a knife around edges of pan to release crust from sides of pan. Cool completely in pan on a wire rack for 1 hour. Cover and chill for 8 hours. Top with coconut-pecan topping before serving.
Coconut Pecan Topping
In a medium saucepan, combine evaporated milk, sugar, butter and egg yolks. Cook over medium heat, stirring constantly for 7 to 9 minutes or until thickened. Remove from heat and stir in coconut and pecans. Let cool for 30 minutes then spread on top of cheesecake.