Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (30g) unsweetened cocoa powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into cubes
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) ice water
  • 32 ounces (907g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup (120ml) sour cream
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) evaporated milk
  • 6 tablespoons (85g) unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (85g) shredded sweetened coconut
  • 1 cup (115g) chopped pecans

Instructions:

  1. Make the Chocolate Crust: Combine dry ingredients. Cut in butter until crumbly. Add egg and water; mix until dough forms. Press into bottom of springform pan. Chill.
  2. Pre-bake the Crust: Bake crust until set, about 10-12 minutes. Let cool.
  3. Prepare the Cheesecake Filling: Beat cream cheese until smooth. Gradually add sugar and flour. Beat in vanilla and salt. Add eggs one at a time, then sour cream.
  4. Pour and Bake the Cheesecake: Pour filling into cooled crust. Wrap springform pan with foil. Bake in a water bath until mostly set with a slight jiggle in the center.
  5. Cool the Cheesecake: Turn off oven; crack door slightly and let cheesecake cool in the oven for 1 hour. Remove and cool completely at room temperature.
  6. Make the Coconut-Pecan Topping: Combine sugar, milk, butter, and egg yolks in a double boiler. Cook, stirring constantly, until thickened. Remove from heat and stir in vanilla, coconut, and pecans.
  7. Assemble and Chill: Spread topping evenly over cooled cheesecake. Chill for at least 4 hours before serving.