GERMAN CHOCOLATE CHEESECAKE

1 C graham cracker crumbs

6 T melted butter

1/4 C plus 2/3 C sugar, divided

1/4 C finely chopped pecans

1/4 C finely chopped flaked coconut

2 T unsweetened cocoa

1 C heavy cream

8 oz sweet baking chocolate

2 pkgs (3 oz each) softened cream cheese

4 eggs

1 t vanilla extract

1/2 C sour cream

chocolate whipped cream (recipe to follow)

Preheat oven to 325.  In a small bowl, combine graham cracker crumbs, butter, 1/4C sugar, pecans, coconut and cocoa; mix well.  Press into bottom and part way up sides of 9-inch springform pan.  Bake for 10 minutes.  Cool while preparing filling.

In a small, heavy saucepan, combine heavy cream and chocolate.  Heat over low heat until chocolate melts, stirring frequently.  Cool slightly.  Mix cream cheese and 2/3C sugar until light and fluffy.  Beat in eggs, one at a time.  Beat in vanilla.  Stir in chocolate mixture and sour cream.  Pour into baked crust.  Bake for 65-70 minutes or until outer two inches of cake are firm and center still moves slightly.  Cool completely on wire rack.  Refrigerate several hours or overnight.  Garnish with Chocolate Whipped Cream and chocolate curls.  

CHOCOLATE WHIPPED CREAM

1 C heavy cream

2 T unsweetened cocoa

2 T powdered sugar

1 t vanilla extract

In small, deep bowl, combine all ingredients and refrigerate for 30 minutes.  With electric mixer at high speed, whip cream mixture until stiff peaks form.