For the Crust:

2 cups coconut cookie crumbs, like Vortman brand

4 tbsp butter, melted

For the Cheesecake filling:

3 (8-oz) packages cream cheese, room temp.

1 cup sugar

1-pkg (4 oz German Chocolate squares), melted

1 tbsp flour

3 tbsp powdered baking cocoa

4 eggs

1 cup sour cream

1 tsp vanilla extract

1 tbsp Dark Chocolate balsamic vinegar

For the Coconut Pecan Topping:

2 egg yolks

6 oz sweetened condensed milk, about 1/2 the can

1 tsp vanilla

3/4 cups sugar

1 stick (8 tbsp or 1/2 cup) butter

1-1/2 cups sweetened shredded coconut

1 cups pecans, chopped Optional Garnish Chocolate Sauce 


Pre-heat the oven to 325 degrees . In a food processor, process the cookies into a fine crumb. add the butter and pulse to mix well. Press mixture into the bottom and up the sides of a 7" x 4" push pan or a spring-form pan. Bake crust for 5 minutes (until golden brown) then remove from the oven and set aside.

In a large bowl, blend the cream cheese, sugar, chocolate, flour, and cocoa with an electric mixer until well combined, scraping down the sides of the bowl to fully incorporate the cream cheese. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Pour the cheesecake filling into the pan and spread evenly. (I used a 7" x 4" Pull pan). Lightly drop the pan on the counter to remove air bubbles from the cheesecake batter. Place foil on top. Place pan on a Trivet and add 1 1/2 cups of water to the pot. Set pot on manual ( high pressure) 43 minutes and a 15 minute NPR. Remove cheesecake from pot, cake should be slightly jiggly in the middle. While the cheesecake cools, prepare the coconut-pecan topping. In a large saucepan over medium heat (I use my IP), combine the egg yolks, and condensed milk and stir until combined. Add the sugar and butter and cook for about 12-15 minutes, or until the sauce is thickened and lightly golden brown; stirring constantly. Remove the pan from heat and stir in the vanilla, shredded coconut, and chopped pecans. Mix well and then allow to cool completely. Once the cheesecake has cooled completely, run a knife around the edge of the pan and then remove cheesecake. Top the cheesecake with the coconut-pecan topping. Lighty garnish with a drizzle of chocolate sauce (optional). Chill for at least 4 hours, best overnight. Enjoy: Keith Tant Kooking with Keith LLC,