German Chocolate Cheesecake

The taste of German’s chocolate cake in cheesecake form. Complete with coconut-pecan topping and coconut-pecan crust!

Crust ingredients:
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
1/4 cup sweetened, shredded coconut
1/4 cup chopped pecans
coconut liqueur

Filling ingredients:
4 oz semi-sweet chocolate
24 oz cream cheese, softened
3/4 cup sugar
1/2 cup dairy sour cream
2 teaspoons vanilla extract
1 tablespoon vanilla liqueur
2 tablespoons all-purpose flour
3 eggs

Topping ingredients:
1/2 cup (1 stick) butter
1/4 cup packed light brown sugar
2 tablespoons light cream
2 tablespoons light corn syrup
1 cup sweetened, shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract

Crust Directions:
Heat oven to 350°F.
Combine graham cracker crumbs and sugar in small bowl. Stir in butter, coconut and pecans; mix well.
Press mixture onto bottom and 1/2-inch up side of 9-inch springform pan.
Sprinkle with coconut liqueur.
Bake 5-6 minutes. Cool.

Filling Directions:
Heat oven to 450°F.
Melt chocolate and set aside.
Combine cream cheese, sugar, sour cream and vanillas in large bowl; beat on medium speed of mixer until smooth.
Add flour, 1 tablespoon at a time, blending well. Add eggs and melted chocolate; blend well.
Pour into prepared crust.
Bake 10 minutes; without opening oven door.
Reduce oven temperature to 250°F.
Continue baking 35 minutes; remove from oven.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Spread topping over top of cake.
Best served at room temperature but must be stored in the refrigerator.
10 to 12 servings.

Topping Directions:
(prepare while the cheesecake is baking)
Melt butter in small saucepan; add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.

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