Ingredients:

  • 1.5 cups chocolate wafer crumbs
  • 0.25 cup finely chopped pecans
  • 4 tbsp unsalted butter, melted
  • 1 tbsp coconut sugar
  • 0.25 tsp sea salt
  • 24 oz full-fat cream cheese, softened
  • 0.75 cup granulated sugar
  • 0.5 cup unsweetened Dutch-process cocoa powder
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 4 oz bittersweet chocolate (60% cocoa), melted and cooled
  • 0.5 cup evaporated milk
  • 0.5 cup light brown sugar, packed
  • 2 large egg yolks
  • 4 tbsp unsalted butter
  • 1 cup shredded sweetened coconut
  • 0.75 cup toasted pecans, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Combine chocolate wafer crumbs, 0.25 cup chopped pecans, 4 tbsp melted butter, coconut sugar, and sea salt in a bowl.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Sift in the cocoa powder and mix until combined.
  4. Add eggs one at a time, mixing on low speed just until incorporated. Fold in the sour cream, vanilla extract, and melted bittersweet chocolate.
  5. Wrap the outside of the springform pan in heavy-duty foil. Pour the batter over the crust. Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
  6. Bake for 1 hour 15 minutes at 300°F (150°C) or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let cool in the water bath for 1 hour.
  7. Prepare the topping: In a small saucepan, combine evaporated milk, brown sugar, 2 egg yolks, and 4 tbsp butter. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in shredded coconut and 0.75 cup toasted pecans.
  8. Spread the topping over the cooled cheesecake. Refrigerate for at least 6 hours or overnight before serving.