👩🍳 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix cookie crumbs + melted butter.
- Press into bottom of 9-inch springform pan.
- Bake 8 minutes, then cool slightly.
2️⃣ Make Chocolate Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Mix in sour cream and melted chocolate.
- Add vanilla.
- Add eggs one at a time, mixing just until combined.
- Pour filling over crust.
Bake:
- Place pan on a baking sheet.
- Bake 55–65 minutes, until edges are set and center is slightly jiggly.
Cool slowly:
- Turn off oven, crack door open, and cool 1 hour.
- Then cool completely on counter.
- Refrigerate at least 4 hours or overnight.
3️⃣ Make Coconut-Pecan Topping
- In a saucepan: combine evaporated milk, egg yolks, sugar, and butter.
- Cook over medium heat, stirring constantly, until thickened — about 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Cool completely, then spread over chilled cheesecake.
🍽️ Presentation Ideas
✨ Pipe chocolate ganache around edges
✨ Add extra pecans on top
✨ Serve with whipped cream for contrast
✅ Tips for No Cracks
- Don’t overbeat the batter
- Room-temperature ingredients
- Cool gradually in the oven after baking
This dessert is everything — creamy cheesecake + that classic German chocolate cake topping 😍
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