Chocolate Heaven Cheesecake
Chocolate cookie crumbs – about 30 pieces (We used Oreos)
1 Tablespoon Sugar
2 Tablespoon Butter
2 packages of cream cheese (8 ounce) PLUS One 3 ounce package
1 cup sugar
¼ cup cocoa
2 teaspoons vanilla
1/3 cup heavy cream OR evaporated milk
2 Tablespoon butter
2 Tablespoon brown sugar
2 egg yolks or 1 whole egg
½ cup chopped pecans
½ teaspoon vanilla
CAN add ½ cup flaked coconut
Heat oven to 350*. Mix crumbs, and 2 tablespoons sugar; mix in butter thoroughly. Press evenly on bottom of ungreased (8 or 9 inches) springform pan. Bake 10 minutes, then cool.
Reduce oven temperature to 300*, beat cream cheese in 3 quart bowl. Gradually beat in 1 cup of sugar, and the cocoa until fluffy: add vanilla, beat in eggs, one at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cover and refrigerate at least 3 hours, but no longer than 48 hours.
Prepare coconut-pecan topping; spread over cheesecake. Loosen cheesecake from rim and remove rim. Refrigerate any remaining cheesecake immediately.