Pre heat oven to 350 degrees F for the crust.
Place the Graham cracker crumbs, in a large mixing bowl, measure the pecans and coconut and melt the butter.
You can grind up whole Graham Crackers in a food processor if you want. The pecans are easily crushed by putting them in a
Plastic storage bag and pounding them with a mallet, bottle or rolling pin.
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Mix all the ingredients add vanilla extract and Coconut liqueur if you want. |
Press into the springform pan and then bake for 10 min. on 350 degrees. |
The Filling
Pre Heat oven to 450 degrees F |
While the crust is baking assemble your filling ingredients. Put the German's chocolate in a microwave safe glass bowl and measure the
cream cheese in a large stainless mixing bowl. Break the eggs and whip. Measure the sour cream, and flour. |
I softened the cream cheese by placing the stainless bowl over a pan of simmering water and whip often till very smooth. |
Melt the chocolate in a microwave bowl per instructions on the package usually 1 minute on high. The chocolate doesn't need to be liquid just softened so it will blend. |
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Whip eggs separately.
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Add the sour cream, melted chocolate, sugar, eggs, flour and vanilla to the cream cheese and blend. |
Put the Cheesecake in the greased springform pan. Lay on 2 long pieces of foil and wrap around the sides. This will keep water from the water bath seeping in. |
Place the cake in a large pan with sides. A roasting pan works well.
Make a water bath for the cheese cake by pouring simmering water about 1 inch deep. |
Bake for 10 minutes at 450 F without opening the oven door. We want to develop a crust on top.
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Turn down the oven to 225 degrees F and bake for 35-45 minutes.
The internal temp should be between 160 -165 degrees. It is ok to put a thermometer in it as we are going to top it with frosting.
Let the cheesecake cool for several hours. |
The Topping or Frosting
While the cake is cooling make the frosting. Beat the egg yolks, toast the coconut in the oven, and chop the pecans.
measure out the cream and sugar, and have the vanilla extract handy. |
Cook the egg yolks until they are thick (about 2 minutes)in the stainless pan over boiling water. Whisk in the cream and cook for another minute till hot and thickened. |
Add the vanilla |
Mix in the coconut and the pecans.
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Put the frosting on the cake and top with 16 maraschino cherries. |
Chill the cake for at least 6 hours overnight if you can. If you are in a rush you can chill the cake in the freezer for 1 hour.
