Ingredients:

  • 1 1/2 cups (192g) chocolate graham cracker crumbs (US), 1 1/2 cups digestive biscuit crumbs (UK)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted (US), 6 tablespoons butter, melted (UK)
  • 2 tablespoons (25g) unsweetened cocoa powder
  • 32 ounces (907g) cream cheese, softened to room temperature (full-fat recommended)
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 cup (60ml) sour cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (50g) shredded sweetened coconut
  • 1/2 cup (60g) chopped pecans
  • 1/4 cup (25g) unsweetened cocoa powder
  • 100 grams dark chocolate, melted and slightly cooled
  • 1 cup (2 sticks/226g) unsalted butter, softened (US), 1 cup (2 sticks/226g) butter, softened (UK)
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) evaporated milk
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) shredded sweetened coconut
  • 1 cup (120g) chopped pecans

Instructions:

  1. Prepare the Chocolate Crust: Combine crust ingredients and press firmly into the bottom of the springform pan.
  2. Bake the Crust: Pre-bake the crust until set. Let cool completely.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, egg yolks, and vanilla. Mix in cocoa powder, melted chocolate, coconut, and pecans.
  4. Assemble and Bake the Cheesecake: Pour filling over the cooled crust. Wrap the springform pan in foil and bake in a water bath until just set with a slight jiggle in the center.
  5. Cool the Cheesecake: Turn off the oven, crack the door slightly, and let the cheesecake cool slowly inside.
  6. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
  7. Prepare the German Chocolate Frosting: Combine butter, brown sugar, evaporated milk, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened.
  8. Finish the Frosting: Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
  9. Frost the Cheesecake: Remove the chilled cheesecake from the springform pan and frost the top with the German Chocolate Frosting.
  10. Serve and Enjoy! Slice and serve cold.