Ingredients
16
16 servings
- •2.5 cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
- •0.5 cup butter, melted
- •0.25 cup chopped pecans
- •0.5 cup flaked coconut
- •4 (8 ounce) packages cream cheese, softened
- •1 cup white sugar
- •0.25 cup custard powder (such as Bird's® Custard Powder)
- •4 eggs
- •6 (1 ounce) squares semisweet chocolate
- •0.5 cup heavy cream
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
- Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
- Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.
Nutritional Facts
Per 16 servings
- Calories: 480
- Carbohydrate: 33g
- Fat: 37g
- Fiber: 2g
- Protein: 8g
- Sugar: 24g
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