German Chocolate Cheesecake

Instructions

To prepare the cookie crumb crust

1. Preheat oven to 300 degrees F. Grease bottom but not sides of a 9 or 10 inch spring form pan.
2. I like to line the bottom of the pan with parchment paper for much easier release of the cheesecake when fully baked and cooled. Wrap the bottom and sides of the pan in a couple of layers of heavy duty aluminum foil. This helps buffer the heat and catches any butter that melts and drips from the bottom of the spring form pan; this butter can easily smoke in the oven sometimes.
3. Mix together the cookie crumbs, melted butter and sugar and press evenly into the bottom of the prepared pan.

To prepare the chocolate cheesecake batter.

1. Cream together well the cream cheese, chocolate (or cocoa),and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Blend in the vanilla extract and whipping cream.
4. Pour onto the prepared spring form pan.
5. Bake for 60-70 minutes or until the surface of the cake no longer looks glossy. The cake can still be a little wobbly at the center but the surface should not be shiny.
6. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.
7. Cool completely in the pan.

To prepare the Caramel Coconut Pecan Topping

1. First toast the coconut and pecans so they can cool before using them. I toast pecans at 350 degrees on an aluminum baking sheet for about 8 minutes or so, turning them once during the toasting time. 
2. I toast the coconut the same way, but toss it about every 3 minutes, so that it toasts evenly. Just keep doing that until the toasted coconut reaches a nice brown colour.
3. Meanwhile add the brown sugar, evaporated milk, egg yolks, melted butter and vanilla extract to a medium sized saucepan.
4. Cook over medium low heat stirring constantly until the mixture begins to boil and thicken. I cooked it for about 2-3 minutes after it started boiling well.
5. It is very important to stir this constantly or it WILL stick to the bottom and burn. I use a silicone spatula to stir and constantly scrape the entire surface of the bottom of the pot to make sure it does not stick in any one place.
6. Once thickened and bubbling add the toasted coconut and pecans. 
7. Cool the filling to room temperature, stirring occasionally before using it to top the cooled cheesecake.