The moment I tasted this, I felt like I had already went to heaven!.



For the crust:

1 1/2 cups chocolate wafer cookie crumbs

1/4 cup unsalted butter, melted

For the filling:

4 (8-ounce) packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

4 large eggs

1 cup chopped German's sweet chocolate or semi-sweet chocolate

1 teaspoon pure vanilla extract

For the coconut-pecan topping:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks, lightly beaten

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 1/3 cups sweetened shredded coconut

1 cup chopped pecans


Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan lightly.

Make the Crust: Mix chocolate wafer crumbs with melted butter until combined. Press into the pan's bottom.

Blend the Filling: Beat cream cheese, sugar, and cocoa until smooth. Add eggs one at a time, then fold in chopped chocolate and vanilla. Pour over crust.

Bake: For 55-60 minutes, or until set. Prepare the topping in the meantime by cooking evaporated milk, sugar, egg yolks, and butter until thickened (about 12 minutes), then stir in vanilla, coconut, and pecans. Cool to room temperature.

Add Topping: Spread the coconut-pecan mixture over the cooled cheesecake.

Chill: Refrigerate for at least 4 hours, or overnight for flavors to meld.