Ingrédients
Équipement
Préparation
- Preheat oven to 160°C (325°F). Grease a 9-inch springform pan and wrap the bottom with foil.
- In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add sour cream, then mix in eggs one at a time.
- Fold in melted chocolate until the mixture is fully combined and creamy.
- Pour the filling over the crust and bake for 60–70 minutes until the center is almost set.
- Turn off the oven, leave the door slightly open, and let cheesecake rest inside for 1 hour. Then chill for at least 2 hours.
- In a saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and vanilla. Cook over medium heat until thickened (10–12 minutes).
- Remove from heat and stir in coconut and pecans. Let cool before spreading over the chilled cheesecake.
- Chill the completed cheesecake for another 30 minutes before serving.
Notes et conservation
For a richer chocolate flavor, use dark chocolate instead of semi-sweet. Store the cheesecake covered in the refrigerator for up to 4 days. Freeze leftovers for up to 1 month.