German Chocolate Cheesecake

For the Coconut-Pecan Graham Crust

• 1 cup (100 g) graham cracker crumbs
• 2 tablespoons granulated sugar
• ⅓ cup (76 g) butter or margarine, melted
• ¼ cup (23 g) sweetened coconut flakes
• ¼ cup (28 g) chopped pecans

For the Chocolate Cheesecake

• 4 ounces (113 g) semisweet baking chocolate, broken into pieces
• 3 packages (8 ounces each; 680 g total) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (120 g) sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 3 large eggs

For the Coconut-Pecan Topping

• ½ cup (113 g) butter or margarine
• ¼ cup (55 g) packed light brown sugar
• 2 tablespoons light cream
• 2 tablespoons light corn syrup
• 1 cup (90 g) sweetened coconut flakes
• ½ cup (55 g) chopped pecans
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9-inch springform pan. Combine the graham cracker crumbs and sugar in a small bowl. Stir in the melted butter, coconut, and pecans. Press firmly over the bottom and ½ inch up the side. Bake for 8 to 10 minutes, until lightly browned, then cool completely.
2. Increase the oven temperature to 450°F (230°C). Melt the semisweet chocolate in short microwave bursts, stirring until smooth. Let cool slightly.
3. Beat the softened cream cheese, sugar, sour cream, vanilla, and flour until smooth. Add the eggs and melted chocolate and beat just until blended.
4. Pour the filling into the crust. Bake for 10 minutes. Without opening the oven door, reduce the temperature to 250°F (120°C) and continue baking for 35 minutes.
5. Transfer to a rack and immediately loosen the cheesecake from the side of the pan with a thin knife. Cool completely, remove the pan ring, and refrigerate for several hours.
6. For the topping, melt the butter in a small saucepan. Add the brown sugar, light cream, and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly.
7. Remove from the heat and stir in the coconut, pecans, and vanilla. Cool slightly, then spread over the chilled cheesecake.
8. Chill until the topping is set. Keep leftover cheesecake covered in the refrigerator.