Ingredients

For the crust:
• 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
• ¼ cup (55g) unsalted butter, melted

For the cheesecake filling:
• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 4 oz (115g) semi-sweet chocolate, melted & cooled

For the German chocolate topping:
• ½ cup (1 stick / 115g) unsalted butter
• 1 cup (200g) packed brown sugar
• ¼ cup (60ml) heavy cream
• 2 egg yolks, lightly beaten
• 1½ cups (130g) sweetened shredded coconut
• 1 cup (100g) chopped pecans

Instructions

Crust: Preheat oven to 325°F (165°C). Mix cookie crumbs and butter; press into bottom and 1″ up sides of a 9″ springform pan. Bake 10 min. Cool.
Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in melted chocolate. Pour over crust.
Bake 45–50 min until edges are set and center just jiggles slightly. Turn off oven; crack door open. Let cool inside 1 hour. Chill overnight.
Topping: Melt butter in saucepan. Whisk in brown sugar and cream; bring to simmer. Cook 2 min. Remove from heat; whisk in egg yolks. Return to low heat; cook 2–3 min until thickened. Stir in coconut and pecans. Cool 15 min.
Assemble: Spread warm topping over chilled cheesecake. Cool completely before slicing.