For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Directions:
Preheat your oven to 325°F (165°C). Combine the crushed chocolate cookies and melted butter, then press the mixture into the bottom of a 9-inch springform pan. Set aside.
In a mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, fully incorporating after each addition. Mix in the sour cream and vanilla extract, then fold in the melted chocolate. Pour the mixture over the crust in the springform pan.
Bake for 55-60 minutes, or until the cheesecake is set and slightly jiggly in the center. Allow it to cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake. Let it cool for another hour.
Refrigerate the cheesecake overnight to set.
For the topping, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool until thick enough to spread.
Spread the coconut-pecan topping over the chilled cheesecake before serving.
Refrigerate any leftovers to enjoy later.
Experience the blissful indulgence of this delightful German Chocolate Cheesecake! 🎂🥥
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