German Chocolate Cheesecake

Source: A Cajun Family's Recipe Collection

4 bars semi-sweet baking chocolate, broken in pieces 
Three 8-oz. packages cream cheese 
3/4 cup sugar 
1/2 cup sour cream 
2 tsp. vanilla extract 
2 tbsp. all-purpose flour 
3 eggs 

Coconut-pecan Graham Crust: 
1 cup graham cracker crumbs 
2 tbsp. sugar 
1/3 cup butter or margarine 
1/4 cup flaked coconut 
1/4 cup pecans, chopped 


Coconut-pecan Topping 
1/2 cup butter or margarine 
1/4 cup light brown sugar 
2 tbsp. light cream 
2 tbsp. light corn syrup 
1 cup flaked coconut 
1/2 cup pecans, chopped 
1 tsp. vanilla extract 

Preheat oven 450F. In small microwave safe bowl, place chocolate. Microwave on high 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred. Set aside. In large mixer bowl, combine cream cheese, sugar, sour cream and vanilla; beat on medium speed of electric mixer until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs and reserved chocolate; blend well. Pour into coconut pecan graham crust. Bake 10 minutes at 450F without opening oven door, reduce oven temperature to 250F. Continue baking 35 minutes; remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare topping and spread on top.

Coconut-pecan Graham Crust
Heat oven to 350F. In small bowl, combine graham cracker crumbs and sugar. Stir in butter, coconut, and pecans; mix thoroughly. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 to 10 minutes. Cool.

Coconut-Pecan Topping:
In small saucepan, melt butter; add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.