German Chocolate Cheesecake

Ingredients:

For the crust:

• 2 cups chocolate graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup German chocolate cake mix
• 1/4 cup milk
• 1/2 cup chopped pecans
• 1/2 cup shredded sweetened coconut

For the topping:

• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 1/2 cups chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of the prepared springform pan and set aside.
4. In a large mixing bowl, beat the cream cheese and granulated sugar together until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract.
7. In a separate bowl, combine the German chocolate cake mix and milk until well combined.
8. Add the cake mix mixture to the cream cheese mixture and mix until well combined.
9. Stir in the chopped pecans and shredded coconut.
10. Pour the filling over the crust in the prepared springform pan.
11. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
12. Remove from the oven and let the cheesecake cool to room temperature.
13. While the cheesecake is cooling, make the topping. In a saucepan, combine the heavy cream, granulated sugar, egg yolks, unsalted butter, and vanilla extract.
14. Cook the mixture over medium heat, stirring constantly, until thickened and bubbly.
15. Remove the mixture from the heat and stir in the shredded coconut and chopped pecans.
16. Pour the topping over the cooled cheesecake and spread it evenly.
17. Refrigerate the cheesecake for at least 2 hours, or until set.
18. Once chilled, remove the cheesecake from the springform pan and serve.

Enjoy your rich and decadent German Chocolate Cheesecake!