Source:

4Recipes.com

Serves/Makes:10 servings

Ingredients

• Filling:
• 6 oz (168 grm). German chocolate
• 3 pkg (8 oz) cream cheese
• 3/4 cup (175 ml) sugar
• 1/2 cup (125 ml) dairy sour cream
• 2 tsp (10 ml) vanilla extract
• 3 tbsp (45 ml) all-purpose flour
• 3 eggs
• Crust:
• 1 cup (225 ml) graham cracker crumbs
• 1/3 cup (80 ml) shredded coconut
• 1/3 cup (80 ml) chopped pecans
• 1/3 cup (80 ml) butter/margarine
• Topping:
• 1/2 cup (125 ml) butter/margarine
• 1/4 cup (60 ml) brown sugar
• 4 tbsp (60 ml) cream
• 4 tbsp (60 ml) corn syrup
• 1/2 cup (125 ml) shredded coconut
• 1/2 cup (125 ml) chopped pecans
• 1 tsp (5 ml) vanilla extract

Preparation

• Heat oven to 450 degrees (225 C.).
• Melt chocolate, stir until smooth, set aside.
• In large bowl, combine cream cheese, sugar, sour cream and vanilla.
• Beat at medium speed until smooth.
• Add flour and eggs, one at a time, as well as chocolate. Blend well.
• Pour into prepared crust.
• Bake 10 minutes.
• Reduce heat to 250 degrees (125 C.), bake 35 minutes.
• Loosen cake from pan with knife edge.
• Cool completely.

Comments

The recipe's developer says she tried a sauce variation that proved more popular than the traditional pecan/coconut combination above. She finely chopped 4 ounces of German chocolate and poured a scalded combination of 3/4 cup of cream and 1 tablespoon of butter over the chocolate. She whisked this until a smooth ganache formed. She then ladled this onto the plate, placed the cheesecake in the center, then sprinkled the whole thing with pecans.