Ingredients

For the Chocolate Cookie Crust

• 1 ½ cups chocolate cookie crumbs (Oreos with filling removed or chocolate graham crumbs)

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the Chocolate Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• ¼ cup unsweetened cocoa powder

• 8 oz semi-sweet chocolate, melted and slightly cooled

• 1 cup sour cream

• 3 large eggs, room temp

• 1 tsp vanilla extract

For the German Chocolate Topping

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 egg yolks

• ½ cup unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans, toasted optional

⭐ Instructions

1. Make the crust

1. Preheat oven to 325°F (163°C).

2. Mix cookie crumbs, sugar, and melted butter together.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Bake 8 minutes, then set aside to cool slightly.

2. Make the cheesecake filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and cocoa powder; mix well.

3. Add melted chocolate and sour cream; blend until smooth.

4. Add eggs one at a time, mixing on low and just until combined.

5. Add vanilla.

6. Pour filling over the crust.

Bake

• Wrap pan in foil and place in a water bath OR bake normally if you don’t mind a few small cracks.

• Bake 60–70 minutes, or until edges are set and the center still jiggles slightly.

• Cool 1 hour at room temperature, then refrigerate at least 4 hours, preferably overnight.

3. Make the German chocolate topping

1. In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).

3. Remove from heat and stir in vanilla, coconut, and pecans.

4. Let cool to room temperature — it will thicken further.

4. Assemble

• Spread the coconut-pecan topping evenly over the chilled cheesecake.

• Chill 30 minutes before slicing for clean cuts.