German Chocolate Cheesecake

– 4 tubs of softened cream cheese (8 oz each)

– 1 and 1/4 cups of sugar, finely ground

cocoa powder, unsweetened, 1/4 cup

four huge eggs

– Grated semi-sweet or German chocolate, measuring 1 cup

1-Teaspoon essence of pure vanilla

Regarding the pineapple-coconut garnish:

– One cup of low-fat milk

Use one cup of granulated sugar.

– 3 well-beaten egg yolks

Use half a cup of unsalted butter.

— One teaspoon of vanilla essence

– One and a half cups of shredded sweetened coconut

– Pecans, chopped: 1 cup

Warm the oven up to 350 degrees Fahrenheit (175 degrees Celsius). Coat a 9-inch springform pan with a little oil.

2. In a large bowl, combine the crushed chocolate wafers with the melted butter. Stir to blend. This will make the crust. In a well-prepared pan, press the ingredients down firmly.

3. Cream together the cocoa powder, granulated sugar, and cream cheese in a large basin. Beat until combined. Whisk in the eggs one by one, being sure to mix well after each addition. Combine the vanilla essence and chopped chocolate. Top the crust with the filling.

Fourth, until the middle is completely set, bake the cheesecake for 55 to 60 minutes. Whisk together the sugar, egg yolks, evaporated milk, and butter in a saucepan; set aside while cheesecake bakes. For about 12 minutes, over medium heat, whisk continuously while the mixture thickens. Take it off the stove and mix in the pecans, coconut, and vanilla. Wait until it reaches room temperature.

Cover the cheesecake with the coconut-pecan mixture when it has cooled and the topping has also cooled …