German Chocolate Cheesecake (Gluten Free)

Ingredients

Crust
• 5 coconut cream Larabars*
• 2 TBSP butter
• 2 TBSP sugar
Cheesecake
• 1/4 cup evaporated milk
• 1 pkg (4 oz) German Sweet Chocolate
• 3 pkg (8 oz) cream cheese, softened
• 3/4 - 1 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 2 tsp vanilla
• 3 eggs, room temperature
Topping
• 1/2 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter
• 1 egg + 1 egg yolk
• 1/2 tsp vanilla
• 1/8 tsp salt
• 1/2 cup crushed pecans
• 1/2 cup shredded coconut

Instructions

Crust
1. Place all ingredients in processor. Pulse until well combined.
2. Press firmly onto bottom of 9 inch springform pan.
3. *I had Larabars and decided to use them, but crushed chocolate wafers work really well for the crust.
Cheesecake
4. Heat oven to 325, if using a dark color pan, and 350 if silver.
5. Place milk and German chocolate in a small saucepan, melt, and blend well. Set aside to cool.
6. In the large bowl of an electric mixer, blend together cream cheese, sugar, cornstarch, and salt. Add melted chocolate and vanilla, mix well.
7. Add eggs, 1 at a time, mixing well after each addition.
8. Pour over crust.
9. Bake 45-50 minutes, or until center is almost set.
10. Let cool, then refrigerate for at least 4 hours.
Topping
11. Place milk, sugar, butter, egg and yolk, vanilla and salt in small saucepan. Cook, stirring constantly, on medium-low until thickened. Stir in coconut and pecans. Cool. Spread over cheesecake. Store in fridge.