Ingredients:
Crust:
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup melted butter
Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- 1 cup semi-sweet chocolate chips, melted and cooled
Topping:
- 1 cup shredded coconut
- 1 cup pecans, chopped
- ¼ cup sweetened condensed milk
- ¼ cup caramel sauce
Garnish:
- ¼ cup chocolate shavings
- Chocolate sandwich cookies
- Pecan halves
Instructions:
- Prepare the Crust:
- Mix the chocolate cookie crumbs with melted butter in a medium bowl.
- Press the mixture firmly into the base of a 9-inch springform pan to create the crust.
- Refrigerate to set while preparing the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with powdered sugar, cocoa powder, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the cooled, melted chocolate chips until fully combined.
- Assemble the Cheesecake:
- Pour the filling over the chilled crust and spread it evenly.
- Refrigerate for at least 4 hours or until firm.
- Prepare the Topping:
- Combine the shredded coconut, chopped pecans, sweetened condensed milk, and caramel sauce in a small saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Let the mixture cool slightly before spreading it over the firm cheesecake layer.
- Garnish and Chill:
- Decorate the cheesecake with chocolate shavings, chocolate sandwich cookies, and pecan halves.
- Refrigerate for an additional hour before serving.
Notes:
- Prep Time: 30 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 30 minutes
Calories per Serving: ~450 kcal
