Ingredients: |
Ingredients: Crust:
4 Tbsp. butter, melted
5 Tbsp. Cocoa powder, softened
3 Tbsp. sugar
1 tsp. vanilla extract
1½ cups graham cracker crumbs
½ cup walnuts
¾ cup coconut flakes
Cheesecake:
4-8oz. bricks cream cheese
4 eggs
1½ cups sugar
⅓ cup sour cream
1 tsp. vanilla extract
3 Tbsp. vanilla custard powder
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1 cup heavy cream
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Directions: |
Directions:Preheat oven to350ºF. Combine the graham cracker crumbs. walnuts, coconut, cocoa powder and sugar in a food processor and process until fine crumbs. Pulse in the vanilla and melted butter till moistened. Press into bottom and a little up the sides of a 10" spring form pan. Bake for 5 minutes. Remove from oven, keep oven on. Place a 9" x 13" baking dish on the bottom rack of your oven and fill with warm water. In a bowl, beat the cream till light and fluffy. Add one egg at a time and scrape down the sides of the bowl occasionally. Add the sour cream, sugar and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for one hour. Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fill any cracks if necessary. Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1½ minutes then pour on top of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let cool slightly, then carefully pour on top of the cheesecake. Refrigerate again until set. Enjoy! |
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