Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
1. Prepare the Crust:
- Mix cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Beat cream cheese, sugar, cocoa powder, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- Toast the coconut and pecans in a dry skillet over medium heat until fragrant. Sprinkle over the cheesecake before serving.
- Drizzle with caramel sauce just before serving.
Notes
You can customize the seasonings to taste.