Instructions
Step 1: Prepare the Oreo Crust
1️⃣ Line the bottom of a 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil.
2️⃣ Preheat your oven to 325°F (163°C).
3️⃣ In a bowl, whisk together the Oreo crumbs and melted butter, then press the mixture into the bottom and 1 inch up the sides of the springform pan. Place it in the freezer to firm up.
Step 2: Make the Chocolate Cheesecake
4️⃣ Melt the chocolate and set aside to cool slightly.
5️⃣ In a large mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
6️⃣ Mix in the cocoa powder and melted chocolate.
7️⃣ Add the eggs and beat just until combined.
8️⃣ Spread the cheesecake mixture over the crust, smoothing the top. Place the pan in the preheated oven, placing a small pot filled with water underneath it to create steam.
Step 3: Bake the Cheesecake
9️⃣ Bake for about 1 hour and 15 minutes, or until the center has set.
🔟 Turn off the oven and crack the door open slightly, letting the cheesecake sit inside for an additional hour.
1️⃣1️⃣ Remove the cheesecake from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 4 hours.
1️⃣2️⃣ Once chilled, remove the ring from the springform pan and transfer the cheesecake onto a serving plate.
Step 4: Prepare the Coconut Pecan Topping
1️⃣3️⃣ In a saucepan, combine the evaporated milk, butter, light brown sugar, and egg yolks. Stir constantly over medium heat, simmering for about 10 minutes until thickened (it should be pudding-like).
1️⃣4️⃣ Remove from heat and stir in the vanilla extract, coconut, and pecans. Set aside to cool to room temperature, then spread over the chilled cheesecake.
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