Ingredients:

  • Chocolate Graham Cracker crumbs
  • Finely chopped pecans
  • Unsalted butter, melted
  • Granulated sugar
  • Philadelphia cream cheese, softened
  • Granulated sugar
  • Unsweetened Dutch-process cocoa powder
  • Large eggs, room temperature
  • Full-fat sour cream
  • Pure vanilla extract
  • Semi-sweet chocolate, melted and slightly cooled
  • Evaporated milk
  • Granulated sugar
  • Large egg yolks
  • Unsalted butter
  • Vanilla extract
  • Shredded sweetened coconut
  • Chopped toasted pecans

Instructions:

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate graham cracker crumbs, 1/4 cup chopped pecans, 1 tablespoon sugar, and 6 tablespoons melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes to set, then cool.
  2. In a large bowl or stand mixer, beat 32 oz of softened cream cheese and 1.25 cups sugar until completely smooth. Sift in the cocoa powder and mix until blended.
  3. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in the sour cream, 2 teaspoons vanilla, and the melted semi-sweet chocolate by hand with a spatula.
  4. Wrap the outside of the springform pan in heavy-duty aluminum foil and place in a large roasting pan. Pour the batter onto the crust. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 1 hour 10 minutes, or until the edges are set but the center still has a slight wobble.
  5. Turn off the oven and crack the door; let the cheesecake sit in the water bath for 1 hour. Remove and refrigerate for at least 7 hours.
  6. To make the frosting: combine evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter in a saucepan over medium heat. Stir constantly until thickened (about 12 minutes). Remove from heat; stir in 1 teaspoon vanilla, shredded coconut, and 1 cup toasted pecans. Cool completely before spreading over the chilled cheesecake.