German Chocolate Cheesecake

Growing up, I loved German Chocolate Cake, so why not the same flavors in a Cheesecake? 

German Chocolate Cheesecake

Crust
1 1/2 cups crushed Graham Crackers
2 Tbs. sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups sugar
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 500 degrees.

In a small bowl, combine the crumbs, sugar and butter. Press in the bottom of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.

In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.

Place the springform pan on a cookie sheet and pour batter into the pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer. Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  

Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool completely.  

When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.  Refrigerate leftovers. (if there are any!)