GERMAN CHOCOLATE CHEESECAKE

INGREDIENTS

COCONUT PECAN TOPPING
4 egg yolks
12 oz can evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup butter, cubed
2 2/3 cups sweetened shredded coconut
1 1/4 cups chopped pecans
CRUST
2 cups Oreo crumbs (leave filling in Oreos)
4 tbsp butter, melted
CHEESECAKE FILLING
24 ounces packages of cream cheese, room temperature (three 8 oz packages)
1 cup sugar
8 oz german chocolate, melted
1 tbsp flour
3 tbsp cocoa
4 eggs, room temperature
1 cup sour cream
1/2 tsp vanilla extract

INSTRUCTIONS
COCONUT PECAN TOPPING
1. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
2. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost pudding-like) and golden brown, stirring constantly.
3. Remove from heat and add coconut and pecans. Mix well.
4. Allow to cool completely.

full recipe

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