German Chocolate Cheesecake

Need I say more........................
(serves 10-12)

For the crust:
Cooking spray
9 chocolate graham cracker sheets
6 T. unsalted butter, at room temp.
2 T. sugar
1/4 t. sea* salt

For the topping:
1 7 oz. package unsweetened shredded coconut (about 2 cups)
1&1/2 cups pecans
1&1/2 sticks (12 T/) unsalted butter
4 large egg yolks
1&2/3 cups sugar
1 12 oz. can evaporated milk
 2 t. pure vanilla extract
1/4 t. sea* salt

For the cheesecake:
8 oz. semisweet chocolate, chopped
3 8 oz. packages cream cheese, at room temp.
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 t. sea* salt
1 cup sour cream or plain Greek yogurt*
1 t. pure vanilla extract

Position racks in the middle and lower third of the oven; preheat to 350. Make the crust: Wrap the outside (bottom and side) of a 9" springform pan with foil. Coat the inside with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar, and salt in a food processor until fine moist crumbs form, about 1 min. Press evenly into the bottom and 1/4" up the side of the pan. Bake until set, about 15 mins.; transfer to rack and let cool completely.

Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring occasionally, 12-15 mins.; let cool. Pulse the pecans in the food processor until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large sauce pan. Bring to a simmer over med. heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 mins. Stir in the chopped pecans and 1&1/2 cups coconut (reserve the remaining coconut for topping.) Set aside to cool.

Make the cheesecake: Fill a roasting pan halfway with water and set on the lowest oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30 sec. intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder, and salt, and pulse until smooth, about 2 mins., scraping down the sides. Add the melted chocolate, sour cream, and vanilla; pulse until combined. Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about 2/3 of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on middle oven rack directly over the pan of water, and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour and 15 mins. Transfer to a rack and let cool to room temp., then cover and refrigerate until cold and set, at least 8 hours or overnight. Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 secs. (stir in 1-2 T. water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

"I have decided to stick with Love. Hate is too great a burden to bear." ~ Martin Luther King, Jr.

Love,

MM