Ingredients:
For Chocolate Cookie Crust:
2 cups (200g) chocolate sandwich cookie crumbs (about 20-24 cookies, crushed)
½ cup (113g) unsalted butter, melted
For the Dark Chocolate Layer:
1 cup (170g) good quality semi-sweet or dark chocolate chips (or chopped chocolate)
½ cup (120ml) heavy cream
For the Cream Cheese Layer (Vanilla/Plain):
8 oz (226g) full-fat cream cheese, softened
½ cup (60g) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup (240ml) heavy cream, very cold
1 teaspoon unflavored gelatin powder (optional, for extra stability)
2 tablespoons cold water (if using gelatin)
For the German Chocolate/Pecan Coconut Layer:
4 oz (113g) full-fat cream cheese, softened
¼ cup (30g) powdered sugar, sifted
½ teaspoon vanilla extract
½ cup (40g) shredded sweetened coconut
½ cup (60g) chopped pecans, lightly toasted
2-3 tablespoons store-bought or homemade caramel sauce (or dulce de leche), for color and flavor
For the Topping & Garnish:
¼ cup (45g) semi-sweet or dark chocolate chips
2 tablespoons heavy cream
Chocolate shavings or chocolate curls
Small chocolate chunks or broken chocolate pieces
Small amount of whipped cream for piping (optional)
Instructions:
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or your hands to get a compact layer.
Chill in the refrigerator while you prepare the layers.
Prepare the Dark Chocolate Layer:
Place chocolate chips in a heatproof bowl.
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over chocolate. Let sit for 5 minutes, then whisk until smooth.
Pour this dark chocolate ganache over the chilled cookie crust. Smooth gently with a spatula.
Return to the refrigerator to chill for at least 30 minutes, or until set.
Prepare the Cream Cheese Layer (Vanilla/Plain):
If using gelatin: Sprinkle gelatin powder over cold water in a small, microwave-safe bowl. Let bloom for 5 minutes. Microwave for 5-10 seconds until melted and clear (do not boil). Let cool slightly.
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate very cold bowl, beat very cold heavy cream on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined. If using gelatin, slowly drizzle in the cooled melted gelatin while folding.
Carefully spoon about half of this mixture over the set dark chocolate layer, spreading evenly. Smooth the top.
Return to the refrigerator for 20-30 minutes to set slightly.
Prepare the German Chocolate/Pecan Coconut Layer:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Add the shredded coconut, toasted pecans, and caramel sauce. Mix until well combined. This layer should be slightly thicker and more textured.
Carefully spread this mixture over the partially set vanilla cream cheese layer. Smooth the top.
Return to the refrigerator for another 20-30 minutes to set slightly.
Assemble the Remaining Cream Cheese Layer:
Carefully spoon the remaining half of the vanilla cream cheese mixture over the pecan coconut layer, spreading evenly. Smooth the top.
Cover and chill the entire cheesecake in the refrigerator for a minimum of 6-8 hours, preferably overnight, for all layers to set completely. This is crucial for clean slices.
Prepare Topping & Garnish:
For the chocolate drizzle:Place ¼ cup chocolate chips in a small microwave-safe bowl.
Heat heavy cream in a separate small bowl for 30-45 seconds until hot. Pour hot cream over chocolate chips.
Let sit for 2-3 minutes, then whisk until smooth. Let cool slightly until it’s thick enough to drizzle but not too runny.
Carefully remove the cheesecake from the springform pan.
Pipe small dollops of whipped cream around the top edge of the cheesecake (if using).
Drizzle the cooled chocolate ganache over the top of the cheesecake, allowing it to drip down the sides.
Generously sprinkle chocolate shavings/curls and small chocolate chunks on top, especially over the whipped cream dollops.
Slice, Serve chilled and Enjoy