German Chocolate Cheesecake
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- 1 1/2 cups crushed Oreo crumbs (about 20 cookies)
- 2 Tbs. brown sugar
- 1/4 cup butter, melted
- 2 (8 oz.) pkg. cream cheese, softened
- 4 oz. Baker's German Chocolate, melted and cooled
- 2/3 cups brown sugar, packed
- 2 Tbs. powdered baking cocoa
- 5 eggs, lightly beaten
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup flaked coconut
- 1 cup chopped walnuts or pecans
- 1/3 cup brown sugar
- 1/3 cup half and half cream
- 5 Tbs. of butter
Preheat oven to 350 degrees.
In a small bowl, combine the Oreo crumbs, brown sugar and butter. Press in the bottom and up the sides of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes. Remove and allow to cool.
In a mixing bowl beat cream cheese until it's smooth. Beat in the German chocolate, brown sugar and cocoa. Add eggs and beat just until combined. Add the vanilla and almond extracts.
Place the springform pan in a double thickness of aluminum foil and wrap it around the outside tightly. Fill with the cheesecake filling.
Place the springform pan in a larger baking pan and fill the larger pan with 1 inch of water. Place in a 350 degree oven and bake for 50 to 55 minutes.
Remove the springform pan from the hot water bath and allow to cool for about 10 - 15 minutes. Run a sharp knife around the edge of the pan to loosen the crust. Allow to cool for about another hour. Refrigerate for about 4 hours or overnight.
Combine the topping ingredients in a saucepan over medium heat. Bring to a boil. Boil and stir constantly for 3 minutes. Allow the topping to cool.
When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake. Serve. Be sure to refrigerate leftovers.