Ingredients
– 1 ½ cups chocolate cookie crumbs
– ½ cup unsalted butter, melted
– 2 (8-ounce) packages cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 ½ cups heavy whipping cream
– 1 cup semi-sweet chocolate chips
– 1 cup sweetened shredded coconut
– ½ cup chopped pecans
– 1 cup sweetened condensed milk
– 1 teaspoon coconut extract (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Parchment paper (optional, for easier removal)
Step-by-Step Instructions
First things first, let’s prepare that crust. In my kitchen, I’ve found the best way to combine the chocolate cookie crumbs and melted butter is to use my hands; it gives me a good feel for the texture. You’ll want the mixture to resemble wet sand before pressing it into the bottom of the springform pan. Be sure to pack it down firmly to create a sturdy foundation for your cheesecake. (See the next page below to continue steps…)