German Chocolate Cheesecake

Ingredients:

For the crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup cocoa powder
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips, melted
For the coconut-pecan topping:
1/2 cup evaporated milk
1/2 cup granulated sugar
2 egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans

Instructions:

Prepare the crust:
Preheat oven to 325°F (163°C). Combine the cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool completely.
Make the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and cocoa powder, mixing until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and melted chocolate until the filling is smooth.
Pour the filling over the cooled crust. Bake for 55 to 60 minutes, or until the center is set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
Prepare the topping:
In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly until the mixture thickens, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly.
Assemble:
Once the cheesecake is chilled, spread the coconut-pecan topping evenly over the top before serving.

Prep Time: 30 minutes
Baking Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 12
Calories per serving: 620