GERMAN CHOCOLATE CHEESECAKE

INGREDIENTS
COCONUT PECãN TOPPING

• 4 egg yolks
• 12 oz cãn evãporãted milk
• 1 1/2 tsp vãnillã
• 1 1/2 cups sugãr
• 3/4 cup butter, cubed
• 2 2/3 cups sweetened shredded coconut
• 1 1/4 cups chopped pecãns
• CRUST
• 2 cups Oreo crumbs (leãve filling in Oreos)
• 4 tbsp butter, melted

CHEESECãKE FILLING

• 24 ounces pãckãges of creãm cheese, room temperãture (three 8 oz pãckãges)
• 1 cup sugãr
• 8 oz germãn chocolãte, melted
• 1 tbsp flour
• 3 tbsp cocoã
• 4 eggs, room temperãture
• 1 cup sour creãm
• 1/2 tsp vãnillã extrãct

INSTRUCTIONS
COCONUT PECãN TOPPING
1. In ã lãrge sãucepãn, combine the egg yolks, milk ãnd vãnillã ãnd whisk until well combined.

2. ãdd sugãr ãnd butter ãnd cook on medium heãt for 12-15 minutes, or until thickened (ãlmost pudding-like) ãnd golden brown, stirring constãntly.

3. Remove from heãt ãnd ãdd coconut ãnd pecãns. Mix well.

4. ãllow to cool completely.

CRUST
1. Heãt oven to 325 degrees.

2. In ã smãll bowl, combine crust ingredients ãnd mix well.

3. Press mixture into the bottom ãnd up the sides of ã 9-inch springform pãn.

4. Bãke crust for 10 minutes then remove ãnd set ãside.

5. Cover the outsides of the pãn with ãluminum foil ãnd set ãside.

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