Great Recipes

Step 1: Prepare the Chocolate Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate crumbs, sugar, and melted butter until fully moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Prepare the Chocolate Cheesecake Batter

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add granulated sugar and continue mixing until creamy.
Mix in sour cream, melted chocolate, and vanilla extract.
Sift in cocoa powder, cornstarch, and salt.
Add eggs one at a time, mixing gently after each—avoid overbeating to prevent cracks.

Step 3: Bake the Cheesecake

Pour the batter over the crust. Tap the pan gently to release air bubbles.
Place the springform pan inside a larger pan filled with hot water halfway up (water bath).
Bake for 60–70 minutes, or until the center jiggles slightly but edges are set.
Turn the oven off, crack the door open, and cool cheesecake for 1 hour inside. Then refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Coconut-Pecan Topping

In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat.
Cook for 8–12 minutes, stirring constantly until thickened and golden—like a custard.
Remove from heat, stir in vanilla, shredded coconut, and toasted pecans.
Allow to cool completely; it will thicken as it sits.

Step 5: Assemble the Cheesecake

Remove the chilled cheesecake from the springform pan.
Spoon the cooled coconut-pecan topping over the top, spreading evenly to the edges.
Chill again for at least 30 minutes before slicing so the topping sets beautifully.