GermanS Chocolate Cheesecake - chocolate

Method

• Chocolate Pecan Pie Crust: Preheat oven to 350 degrees F. In small bowl, mix crumbs, nuts, sugar, and melted butter. Spray a 10-inch spring form pan with nonstick pan spray, or coat with butter. Press the crumb mixture into the bottom and up about 1 inch of the sides of the spring form pan. Bake for 10 to 12 minutes, being careful not to burn. Remove from heat and cool for a few moments or let chill in the refrigerator.
• Chocolate Cheesecake Filling: Place bottom rack in oven in lowest position. Place second rack in oven in middle position. Pour 1 to 2 inches of water in a 9x13-inch pan. Place the pan on the bottom rack in the oven. Preheat oven to 350 degrees F. Prepare a 10-inch spring form pan by buttering the bottom and sides or spraying it with nonstick pan spray. Whirl the cottage cheese in the blender until it becomes the consistency of sour cream. Place in a large mixing bowl with the cream cheese, mascarpone cheese, eggs, sugar, flour, vanilla, and salt. Mix well. Melt the chocolate over low heat in a double boiler. Let cool slightly. Pour into the bowl with the cheese mixture and mix well. Pour mixture into 10-inch spring form pan over the crust. Place the unbaked cheesecake on the middle rack in the oven. Bake for 1 to 1-1/2 hours or until the center is firm. Turn off heat, remove cheesecake form oven, and let cool for 1 hour. Then place in refrigerator to chill.
• Coconut Pecan Topping: Cook and stir evaporated milk, sugar, egg yolks, and vanilla over moderate heat until thickened and mixture becomes the color of caramel. Remove from heat and add the coconut and pecans. Beat with a hand mixer until mixture is of spreading consistency. Spread the topping onto the chilled cheesecake. Pour some caramel or cocolate sauce on dessert plates. Cut the cheesecake slices into desired size and place slices onto dessert plates. Garnish with whipped cream, raspberries, and mint sprigs.