Ingredients: For the Cheesecake Base: 2 cups chocolate cookie crumbs 1/3 cup unsalted butter, melted For the Cheesecake Filling: 2 (8-ounce) packages cream cheese, softened 1 1/4 cups granulated sugar 1/2 cup sour cream 2 teaspoons pure vanilla extract 5 large eggs 4 ounces German chocolate, melted For the Coconut-Pecan Frosting: 1 cup granulated sugar 1 cup evaporated milk 1/2 cup unsalted butter 3 large egg yolks 1 teaspoon pure vanilla extract 1 1/3 cups sweetened shredded coconut 1 cup chopped pecans For the Chocolate Ganache: 1/2 cup heavy cream 8 ounces semi-sweet chocolate, chopped Directions: Continued on the next page

Preheat the oven to 350°F (175°C). Mix cookie crumbs with melted butter and press into the bottom of a springform pan to form the crust. Bake for 10 minutes, then cool.

Reduce oven temperature to 325°F (165°C). In a bowl, beat cream cheese until smooth. Gradually add sugar, then sour cream and vanilla. Beat in eggs one at a time, then fold in melted German chocolate. Pour over the crust and bake for 55 minutes.

For the frosting, whisk together sugar, evaporated milk, butter, and egg yolks in a saucepan. Cook over medium heat until thickened, then stir in vanilla, coconut, and pecans. Let cool before spreading over cooled cheesecake.

For the ganache, heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth. Pour over the frosting layer.

Chill cheesecake in the fridge for at least 4 hours before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 5 hours 35 minutes | Kcal: 720 per slice | Servings: 12 slices