For Oreo Crust:
14.3 oz. Oreo Cookies-ground
4 oz. unsalted butter-melted
Chocolate Cheesecake:
2 lb. cream cheese-softened
1 and 1/4 cup sugar
2 Tablespoon cocoa powder
8 oz. semi-sweet chocolate-melted
2 teaspoon vanilla
3 eggs-slightly beaten with the fork
Coconut Pecan Topping:
1/3 cup unsalted butter
1 cup evaporated milk
3 egg yolks
1 teaspoon vanilla
3/4 cup light brown sugar
4 oz. sweetened shredded coconut
3/4 cups chopped toasted pecans
Ganache for Swirls:
4 oz. chocolate-chopped
1 teaspoon coconut oil
1 Tablespoons cocoa powder
2/3 cup heavy cream
1 Tablespoon maple syrup
Instructions
Oreo Crust:
Line the bottom of the 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil and set aside.
Preheat the oven to 325F.
Whisk together Oreo crumbs with melted butter, then press the mixture into the bottom and 1 inch up the sides of springform pan. Place in the freezer to firm.
Chocolate Cheesecake:
Melt the chocolate and set it aside.
Beat softened cream cheese, sugar, and vanilla. Mix in the cocoa and melted chocolate.
Add eggs and beat just to combine.
Read more in the next page
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