Preheat the oven to 325°F (165°C). Combine the crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
In a large 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. 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. Cool for an additional hour before refrigerating overnight.
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, coconut, and pecans. Allow the mixture to cool until thick enough to spread.
Spread the topping over the cheesecake before serving. Any leftovers should be refrigerated.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus chilling
Storage:
Store any leftover German Chocolate Cheesecake in the refrigerator for up to 3-4 days. Cover it securely with plastic wrap or place it in an airtight container to maintain its freshness.
Recipe Tips:
Make sure the cream cheese is softened to room temperature for a smooth and creamy cheesecake texture.
Allow the cheesecake to cool completely before adding the coconut-pecan topping to prevent it from melting.
For a decorative touch, garnish the cheesecake with additional shredded coconut and chopped pecans before serving.
Enjoy the delightful flavors of this German Chocolate Cheesecake with Coconut-Pecan Topping for a truly indulgent dessert experience!”
