Gourmet German Chocolate Cheesecake (Gluten Free)

The Cast (in order of appearance)

Scene 1

5 Tbs organic unsalted butter

2 pkgs (18 cookies) Pamela's organic double chocolate, chocolate chunk cookies 

Scene 2

4 Box Organic Valley real Cream Cheese (at room temperature)
4 Organic Eggs (at room temperature)
½ C Xylitol1 tsp pure Vanilla Extract

2 Tbs Dark Dutch Cocoa powder

1 C Godiva Chocolate Liquor1 C dark chocolate chips or bar

Scene 3

4 Tbs Organic unsalted butter

⅓ C Xylitol

⅓ C Organic Evaporated Milk

1 Egg Yolk, lightly beaten

⅔ C Grated Coconut

⅔ C Chopped Pecans

2 tsp Vanilla Extract

⅓ C Grated Coconut

A little Chocolate bar to make curls

Whole Pecans

The Script

Act 1 Crust:

Preheat oven to 350⁰F. Wrap a 9" spring form pan with 2 layers of foil to prevent water from getting into the cake, as well as to contain any butter that will tend to run out and make a mess. Lightly grease the sides of the spring form pan with butter. Melt butter for the crust, grind the chocolate cookies, and combine thoroughly. 

(Tips: I use a metal measuring cup on a stove burner on med low heat to melt the butter. A nut grinder can be used to crush up the cookies, I've found a blender or food processor are good for grinding up sandwich cookies, but make dough balls with these particular chocolate cookies.)

Smoosh the combined buttery cookie nomness into the bottom of the spring form pan.

Bake the crust at 350 for 10 minutes.

Then let it cool to at least room temp, refrigerated is better.

Act 2 Filling:

In the bowl of your electric mixer beat the cream cheese one at a time on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Mix in the xylitol, then eggs one at a time and beat on low about 30 seconds each. Ensure each addition is thoroughly combined. Scrape down sides of the bowl once or twice during the process. Mix in the vanilla, and cocoa powder. Melt the chocolate and then combine with the liquor. Then add it to the filling and combine thoroughly.

(Tips: I melt chocolate in a sort of double boiler setup using a frying pan ⅓ full of water and a small pot, for the chocolate, set into the water. I found combining the liquor with the melted chocolate keeps the chocolate from turning back into a solid as fast, allowing it to mix into the filling more thoroughly.)

Pour the filling into the spring form pan and gently shake the pan to smooth and distribute evenly.

Intermission Baking:

Place the cheesecake pan in a larger baking pan (I use a 12" skillet with the handle removed) and place in the oven. Add tap water to the larger frying pan to create a water bath. This will prevent the cheesecake from getting too hot too fast, and help in cooling the cheesecake slowly. Bake at 350⁰F for 15 Minutes, then change temp to 200⁰F for ~1.5-2 hours more.  Check the water bath level at 1 hour to make sure it has not gone dry. 

When the cheesecake stops looking glossy or wet, turn off oven, slide a thin narrow knife around edge of the cheesecake to loosen it from the sides of the pan. This helps prevent the cake from cracking as it cools. Return cake to oven for 1 hour to cool slowly, and leave the door open a crack. Remove from oven and place on cooling rack for 1 hour. Then refrigerate overnight, uncovered to prevent condensation (at least 6 hours).

Act 3 Topping: (Topping recipe is modified from Mary Crownover's 'I <3 Cheesecake')

In a small pot, melt the butter at low heat. Stir in the xylitol, evaporated milk, and egg yolk. Continue to cook while stirring until thickened, around 5 minutes. Remove from the heat and stir in the coconut, chopped pecans, and vanilla extract. Spread the topping over the cheesecake. Decorate with the extra coconut, whole pecans and curls of chocolate. 

(Tips: Use a vegetable peeler to make chocolate curls, by scraping down the edge of a chocolate bar as if you were scraping a carrot.)

Keep the cheesecake chilled until served.