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Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup shredded coconut
Directions:
1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the sour cream until fully combined.
6. Pour the cheesecake batter over the prepared crust in the springform pan.
7. Bake for 50-60 minutes, or until the center is set and the top is lightly browned. Let the cheesecake cool in the pan for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
8. Once the cheesecake is chilled, melt the chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals. Drizzle the melted chocolate over the top of the cheesecake.
9. Sprinkle chopped pecans and shredded coconut on top of the cheesecake for the classic German chocolate topping.
10. Slice, serve, and enjoy!
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes | Kcal: 400 kcal | Servings: 12 servings
