German Chocolate Cheesecake - cooking recipe

Ingredients

Crust
3/4 cup flour
1/4 cup sugar
4 teaspoons unsweetened cocoa powder
1 egg, lightly beaten
5 tablespoons butter, softened
3/4 teaspoon vanilla
Filling
3 (8 ounce) packages cream cheese
3/4 cup sugar
1/2 cup sour cream
3 eggs
1 egg yolk
1 1/4 teaspoons vanilla
7 ounces German sweet chocolate, melted
Coconut Pecan Topping
1/4 cup butter
1/3 cup sugar
1/3 cup evaporated milk
1 egg yolk, lightly beaten
2/3 cup flaked coconut
1/2 cup chopped pecans
1 1/4 teaspoons vanilla
Garnish
1/3 cup flaked coconut (optional)
pecan halves (optional)
chocolate curls (optional)

Preparation

Crust: In a medium bowl, stir together flour, sugar and cocoa.
Add egg, butter and vanilla.
Beat with mixer till well combined.
With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
Bake crust at 350\u00b0 for 12 to 15 minutes or until lightly brown.
Set crust aside to cool (in pan) while mixing filling.
Filling: In large bowl, combine cream cheese, sugar& sour cream.
Beat with mixer till smooth.
Add eggs and yolk one at a time.
Beat well after each addition.
Beat in vanilla.
Stir in chocolate.
Pour filling over crust.
Bake at 350\u00b0 for 15 minutes, lower temp to 200\u00b0 and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
Remove cake from oven, and run a knife around the inside edge of pan.
Chill cake uncovered overnight!
Coconut Pecan Topping: Melt butter in small saucepan.
Stir in sugar, evap milk and egg yolk.
Cook and stir over low heat about 10 minutes or till thickened.
Stir in 2/3 cup coconut, chopped pecans and vanilla.
Spread topping over cake.
Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
Keep cake in refrigerator till time to serve.