Directions for Cheesecake Filling & Base
Cut a piece of parchment paper to cover base of 9inch spring form pan. Using a food processer chop Chocolate KinniTOOS® until fine. Add 3tbsp soft butter and mix until combined. Press into the base and ¼ of the way up side edges of prepared spring form pan. Wrap outside of pans base with tin foil to create a water proof barrier. Set aside.
Preheat oven to 325°F (162°C)
In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add granulated sugar and mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined.
Pour batter over prepared chocolate crust base. Place filled spring form pan on a baking sheet and place in preheated oven. Add water to baking pan up to ½ the depth of the baking pan. Bake for 60-70 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours or overnight.
In a medium saucepan combine evaporated milk, brown sugar, butter, vanilla and egg yolk. Cook over medium low heat until mixture is thickened (7-10 minutes). Remove from heat and stir in coconut and pecans (if desired). Let cool to room temperature. Spread on cooled cheesecake. Let set up for minimum 1 hour before removing outer pan ring from cheesecake. Carefully lift off serving base and parchment onto serving tray. Drizzle with additional melted chocolate if desired. Serves 18
Tips & Variations
Topping can be made ahead of time to save time