German Chocolate Cheesecake

For the Cheesecake:

2 cups crushed chocolate cookies

4 tablespoons unsalted butter, melted

32 ounces cream cheese, softened

1 cup sugar

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips, melted

For the Coconut-Pecan Topping:

1 cup evaporated milk

1 cup sugar

3 large egg yolks, beaten

1 teaspoon vanilla extract

1/2 cup butter

1 cup shredded coconut

1 cup chopped pecans

Directions:

Preparation: Preheat your oven to 325°F (165°C). Begin by combining the crushed chocolate cookies and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid crust. Set aside while you prepare the cheesecake filling.

Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and vanilla extract until well combined. Finally, fold in the melted semi-sweet chocolate chips until evenly distributed throughout the batter.

Assembly and Baking: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Place the pan in the preheated oven and bake for 55-60 minutes, or until the cheesecake is set and slightly jiggly in the center. Once baked, remove from the oven and allow it to cool on a wire rack for 10 minutes. Afterward, run a knife around the edge of the pan to loosen the cheesecake, then allow it to cool for an additional hour. For optimal results, refrigerate the cheesecake overnight.

Coconut-Pecan Topping: While the cheesecake chills, prepare the decadent coconut-pecan topping. In a saucepan, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook this mixture over medium heat, stirring continuously, until it thickens, which typically takes about 12 minutes. Once thickened, remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool until it reaches a spreadable consistency.

Final Touch: Once the cheesecake has chilled overnight and the topping has cooled sufficiently, spread the coconut-pecan topping evenly over the surface of the cheesecake. For an extra flourish, you can garnish with additional shredded coconut and pecans if desired.