THE COCONUT PECAN TOPPING INGREDIENTS:
- 4 large egg yolks.
- A 12-oz can.Of evaporated milk.
- 11/2 Tsp.Of vanilla extract.
- 11/2 Cups.Of granulated sugar.
- 3/4 Cup.Of softened butter.
- 22/3 Cups.Of sweetened shredded coconut.
- 11/4 Cup.Of chopped pecans.
THE OREO CRUST INGREDIENTS:
- 2 Cups.Of Oreo crumbs.
- 4 Tbsp.Of butter – melted.
THE CHEESECAKE FILLING INGREDIENTS:
- 3 Pkgs.Of 8-oz of cream cheese; at room temp.
- 1 Cup.Of granulated sugar.
- 8-oz.Of german chocolate – melted.
- 1 Tbsp.Of flour.
- 3 Tbsp.Of unsweetened cocoa powder.
- 4 large beaten eggs; at room temp.
- 1 Cup.Of sour cream.
- 1/2 Tsp.Of vanilla extract.
TO MAKE THE COCONUT PECAN TOPPING, YOU NEED TO:
Whisk together the egg yolks, milk, and vanilla in a large saucepan until well blended. Add sugar and butter and simmer over medium heat, stirring frequently, for 12 to 15 minutes, or until thickened (nearly pudding-like) and golden brown.
Remove the pan from the heat and stir in the coconut and pecans. Blend well. Wait patiently till it has cooled down entirely.
AND FOR MAKING THE CRUST:
Prepare the oven at a 325-degree. And In a small dish, thoroughly combine the ingredients for the crust.
Fill the bottom and up the sides of a 9-inch springform pan with the mixture. Bake the crust for 10 minutes, then leave it aside.
Wrap the outside of the dish with aluminum foil, then put it aside.
THESE ARE THE INSTRUCTIONS TO MAKE THE CHEESECAKE FILLING
Reduce the oven’s temperature to 300 degrees.
Using an electric mixer, combine the cream cheese, sugar, chocolate, flour, and cocoa in a large bowl until everything is incorporated (Use low speed to keep less air from getting into the batter, which can cause cracks). Don’t leave any crumbs on the bowl’s edge.
Slowly incorporate the eggs while scraping the edges of the bowl after each addition. Add the sour cream and essence of vanilla. Mix on low speed until well blended.
Put a little amount of the cheesecake filling into the crust. Then, evenly distribute about 1 1/2 cups of coconut pecan topping.
Spread the remaining cheesecake filling evenly in the springform pan. The pan will be almost filled.
Place the springform pan into a second pan. Fill the outside of the springform pan with heated water almost halfway up the sides. The water should not reach the top edge of the springform pan’s aluminum foil.
Put in oven and bake for 1 hr 30 min. Turn off the heat and leave the cheesecake in the oven for 20 minutes with the door closed.
Leave the cheesecake in the oven for a further 20 minutes, or until set. This chilling method aids in preventing cracks in the cheesecake.
Remove the cheesecake from the oven, then refrigerate. Once the cheesecake has cooled fully, remove the sides of the springform pan and set the cheesecake on a serving platter.
Using a spoon, spread chocolate sauce over the cheesecake and then top with the remaining coconut pecan topping.