𝑫𝒆𝒄𝒂𝒅𝒆𝒏𝒕 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑮𝒆𝒓𝒎𝒂𝒏 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆

𝑫𝒆𝒄𝒂𝒅𝒆𝒏𝒕 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑮𝒆𝒓𝒎𝒂𝒏 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 

Ingredients:

For the Crust:

- 2 cups chocolate cookie crumbs 🍪
- 1/4 cup unsalted butter, melted 🧈

For the Cheesecake Filling:

- 4 (8 oz) packages cream cheese, softened 🧀
- 1 cup granulated sugar 🍚
- 1/2 cup sour cream 🥛
- 1 teaspoon vanilla extract 🌼
- 1/2 cup semi-sweet chocolate, melted 🍫

For the German Chocolate Topping:

- 1/2 cup evaporated milk 🥛
- 1/2 cup granulated sugar 🍚
- 2 large egg yolks 🥚
- 1/4 cup unsalted butter 🧈
- 1 teaspoon vanilla extract 🌼
- 1 cup sweetened shredded coconut 🥥
- 1 cup chopped pecans 🌰

For Decoration:

- Whipped cream 🥄
- Chocolate shavings 🍫
- Toasted coconut flakes 🥥
- Pecan halves 🌰

Directions:

1. For the crust, mix chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. For the cheesecake filling, beat cream cheese and granulated sugar in a large bowl until smooth. Add sour cream and vanilla extract, mixing until combined. Stir in the melted chocolate until well blended.
3. Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
4. For the German chocolate topping, combine evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.
5. Once the cheesecake is set, spread the German chocolate topping over the top.
6. Decorate with whipped cream, chocolate shavings, toasted coconut flakes, and pecan halves.
7. Chill until ready to serve.

Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 600 kcal per slice | Servings: 12 slices