German Chocolate Cheesecake

From Diana Rattray
Your Guide to Southern U.S. Cuisine

Coconut Pecan Topping:
1/2 cup or 1 stick butter or margarine
1/4 cup light brown sugar
2 tablespoon light cream
2 tablespoon corn syrup
1 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon. vanilla

Filling:
4 bars (4oz.)Hershey's semi-sweet baking chocolate, broken into pieces
3 pkgs. (8 oz. each) cream cheese softened
3/4 cup sugar
1/2 cup sour cream
2 teaspoons vanilla
2 tablespoons all purpose flour
3 eggs

Coconut-Pecan Crust:
1 cup graham cracker crumbs
2 tablespoon sugar
1/3 cup butter, melted
1/4 cup coconut
1/4 cup pecans, chopped

Topping
Melt butter with sugar, stir in remaining topping ingredients and set aside.

Crust
Combine crust ingredients; press into pan and bake at 350° for about ten minutes. Cool and set aside.

Heat oven to 450°.
In microwave bowl, melt chocolate until smooth. Set aside. In large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250° and continue baking 35 minutes. Remove from oven. With knife loosen sides and and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.