Spring for a springform pan. They aren't expensive and are best for making cheesecakes. Place a cookie sheet or something like that under in case of butter leak. This recipe has gotten great reviews when ever I made it for holidays or other special occasions.


  • 1 cup graham cracker crumbs
  • 6 tblsp butter melted
  • 1/4 cup plus 2/3 cup sugar divided
  • 1/4 cup finely chopped pecans
  • 1/4 cup flaked coconut, finely chopped
  • 2 tblsp unsweetened cocoa
  • 1 cup heavy cream
  • 8 oz sweet baking chocolate
  • 6 oz cream cheese, softened
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • Chocolate Whipped Cream
  • 1 cup heavy cream
  • 2 tblsp unsweetened cocoa
  • 2 tblsp confectioner's sugar
  • 1 tsp vanilla


Preheat oven to 325. In sm bowl combine graham cracker crumbs, butter, 1/4 c sugar, pecans, coconut and cocoa: mix well. Press onto bottom and part way up sides of 9in springform pan. Bake for 10 min,. Cool while preparing filling.
In sm heavy saucepan bombine heavy cream and chocolate. Heat over low heat until chocolate melts, stirring freq. Cool slightly. In medium sized bowl, with electric mixer at med speed beat cream cheese and 2/3c sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in chocolate mixture and sour cream. Pour into baked crust. Bake in 325 oven for 65-70 min, or until outer 2 inches of cake are firm and center still moves slightly. Cool completely on wire rack. Refrigerate several hours or overnight.

Chocolate whipped cream
In small deep bowl, combine all ingredients. Refrigerate 30 min. With electric mixer at high speed whip cream mixture until stiff peaks form.
You can get creative and decorate with it using pastry tube. I just slop it on.

You don't want to know

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Submitted 6/13/05.
Source: Woman's Day
Submitted By: Roberta
German Chocolate Cheesecake