1package of chocolate sandwich cookiesthink oreos, but go cheap
6Tablespoonunsalted buttermelted and cooled
small pinchsalt
Ganache:
¼cup+ 2 TBSP heavy cream
5ouncessemi-sweet chocolate chips
Cheesecake:
24ouncescream cheeseroom temperature
¾cupsugar
¾teaspoonvanilla extract
3eggsroom temperature
3ounceschocolate chipsmelted and cooled
Cake:
¾cupflour
¾cupsugar
¼cup+ 2 TBSP unsweetened cocoa powder
¾teaspoonbaking soda
⅜teaspoonbaking powder
¼teaspoonsalt
1egg
¼cup+ 2 TBSP buttermilk
⅛cup+ 1/2 TBSP vegetable oil
¼cup+ 2 TBSP warm water
½teaspoonvanilla
Filling:
⅔cupheavy cream
⅔cupsugar
2egg yolks
2ouncesbuttercut into small pieces
⅓teaspoonsalt
⅔cuppecanstoasted and finely chopped
1cupunsweetened coconuttoasted
Instructions
Crust:
Using a food processor, finely crush all the cookies (and frosting, too!) until they are crumbs.
Toss in the melted butter and pinch of salt until well combined.
Toss the crumbs into a buttered springform dish, and using a flat bottomed glass, press the crumbs all the way up the sides of the pan and evenly on the bottom (using a twisting motion helps the crumbs not stick to the glass). Be patient, it takes some time, but they will go.
Ganache:
Place the chocolate in a medium bowl.
In a medium saucepan, bring the cream to a simmer.
Pour the cream over the chocolate and allow to sit for 1-2 minutes.
Whisk smooth.
Pour the ganache over the bottom of the crust.
Place the springform pan in the freezer for 30 minutes to harden.
Cake:
Preheat oven to 350F.
Butter a 9″ round cake pan.
Cut a circle of parchment paper and place it in the bottom of the cake pan, and butter the bottom.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Add the egg, buttermilk, warm water, oil, and vanilla.
Whisk until well combined and smooth.
Pour into the pan and bake 25-30 minutes.
Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Cheesecake:
In a medium bowl, beat the cream cheese and sugar until well blended and creamy.
Add the eggs one at a time, mixing well between each addition.
Add the chocolate and mix until combined.
Pour over the prepared crust and smooth the top with a spatula.
Bake for 55 minutes or until almost set (the top may crack, but you’re going to cover it anyway so its ok!)
Cool completely, and then chill in the fridge until ready to assemble.
Filling:
Place the butter, salt, toasted coconut and toasted pecans in a medium bowl.
In a small saucepan, heat the cream, sugar, and egg yolks over medium heat, stirring constantly, until the mixture is thickened and reaches 170F on a candy thermometer.
Pour the mixture over the coconut mixture and stir until the butter is melted.
Set aside to cool.
Assembly:
Place half of the coconut filling on the top of the cheesecake and spread it evenly.
Carefully place the chocolate cake layer on top.
Spread the remaining coconut filling on the top of the cake layer and smooth out.
Decorate the top of the cake with pecans!
Chill for 3 hours or overnight.
When ready to serve, wrap the springform pan in warm dishtowels for a minute or two, and then remove the springform pan.