Ingredients
– 1 ½ cups crushed chocolate graham crackers
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 8 ounces semi-sweet chocolate, melted and slightly cooled
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– ½ cup brown sugar
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Double boiler or microwave-safe bowl for melting chocolate
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
First, let’s start with the crust. In my kitchen, I mix together the crushed chocolate graham crackers and melted butter until it resembles wet sand. Once it’s all combined, I press it firmly into the bottom of my springform pan. This ensures a solid base for the creamy filling that’s about to come! After that, I pop it in the preheated oven at 350°F for about 10 minutes. This step is crucial to give the crust a nice firmness. (See the next page below to continue steps…)