German chocolate cheesecake

Directions:
 Prepare the Oreo Crust: Preheat oven to 350°F (175°C). Mix crushed Oreos and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

 Make the Cheesecake: Reduce oven temperature to 325°F (160°C). Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, mix well. Add eggs one at a time, beating just until blended. Stir in melted chocolate. Pour over crust. Bake for 55-60 minutes or until center is almost set. Turn off the oven; leave the cheesecake inside with the door closed for 1 hour. Remove from oven, cool completely. Refrigerate for 4 hours or overnight.

 For the Coconut Pecan Topping: Combine sugar, evaporated milk, butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool to room temperature. Spread topping over cheesecake before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 40 minutes including cooling and refrigeration | Servings: 12 | Kcal: 720 per serving