Ingredients

The following ingredients have 12 Servings
  • 1 and ½ cup chocolate graham crackers (crushed)
  • 2 Tablespoons brown sugar
  • ¼ cup butter (melted)
  • 2 8 ounces pkg cream cheese (softened)
  • 4 ounces semisweet chocolate (melted and cooled)
  • 4 ounces bittersweet chocolate (melted and cooled)
  • ⅔ cup brown sugar (packed )
  • 2 Tablespoons cocoa
  • 5 large eggs (lightly beaten, room temp)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup coconut (flaked or shredded)
  • ¾ cup pecans (whole or chopped )
  • ⅓ cup brown sugar (packed )
  • ⅓ cup heavy cream (at room temperature)
  • 5 Tablespoons butter

Instruction

  • Gather your ingredients. Preheat the oven to 350°F. Wrap heavy-duty aluminum foil tightly around the bottom of a 9-inch springform pan. Spray inside of the pan with non-stick vegetable spray or Wilton cake release
  • Crush the graham crackers. Melt the bittersweet and semisweet chocolate together and cool.
  • In a small bowl, combine graham cracker crumbs and brown sugar.
  • Stir in butter. Press crumb mixture in the bottom of the pan and 1 inch up the sides. Bake crust at 350°F for 10 minutes. Cool.
  • In the bowl of your electric stand mixer (or hand mixer), beat cream cheese until smooth. Beat in cooled chocolate, brown sugar, and cocoa. Add eggs, one at a time. Beat on low speed until just combined. Stir in almond and vanilla extract.
  • Pour into crust.
  • Place 1-inch water in a large pan, I use a 9x13 cake pan. Place it on the bottom rack. Place springform pan on the rack directly above the water.
  • Bake at 350°F for 50 to 55 minutes or until the center is just set and the top appears matte not shiny. Remove the cheesecake and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate a minimum of 4 hours or overnight before cutting.
  • Remove sides of the springform pan and gently remove the cheesecake.
  • In a large saucepan, combine all the topping ingredients. Bring to a boil over medium heat; cook and stir 3 - 5 minutes. Cool.
  • Spread topping over the cheesecake. Refrigerate until ready to serve.