- 1 1/2 cups [375 mL] crushed black OREO® cookies [about 18 cookies]
- 2 tablespoons [30 g] butter or margarine, melted
- 3 [8-ounce 227-g each] packages cream cheese, softened
- 1 cup [200 g] sugar
- 1 teaspoon [5 mL] vanilla
- 2 [4-ounce / 227-g each] packages German sweet chocolate, melted and slightly cooled
- 3 eggs
Garnishing
- 1/3 cup [80 mL] evaporated milk
- 1/3 cup [75 g] sugar,
- /4 cup [60 g] butter or margarine
- 1 egg, beaten
- 1/2 teaspoon [2.5 mL] vanilla
- 1/2 cup [125 mL] angel flake coconut
- 1/2 cup [125 mL] chopped pecans
|
- Preheat oven to 325°F [160°C] if using a silver 9-inch [23-cm] springform pan, to 300°F [150°C] if using a dark nonstick 9-inch [23-cm] springform pan.
- Mix together crushed cookies and melted butter or margarine; press firmly over the bottom of prepared pan.
- Bake into preheated oven for 10 minutes.
- Meanwhile, into the large bowl of an electric mixer, beat together cream cheese and sugar at medium speed until well blended.
- Add vanilla, slightly cooled melted chocolate; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Evenly pour over crust.
- Bake into preheated oven for 55 minutes to 1 hour 5 minutes, until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; leave to cool completely before removing rim of pan.
- Meanwhile, pour garnishing evaporated milk into a small heavy saucepan.
- Stir in sugar, butter or margarine, beaten egg and vanilla.
- Cook, stirring over low heat, until thickened.
- Stir in angel flake coconut and chopped pecans.
- Leave to cool before spreading over cooled cheesecake; remove rim of pan.
- Refrigerate for at least 4 hours or overnight, before serving.
|
