German chocolate cheesecake

Ingredients:

For the cheesecake:
2 cups ground chocolate
4 tablespoons melted butter
32 ounces cheese, softened
1 cup sugar
4 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup half chocolate, melted
For the coconut-pecan coating:
1 cup milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 cup vanilla extract
1 cup grated coconut
1 cup chopped walnuts

Directions for Use:
Preheat the oven to 165°C. Mix chopped chocolate with melted butter. Press under a 9-inch board. Set aside.
Beat the cream cheese with 1 cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Add the cream and vanilla extract and mix. Fold in the chocolate. Pour the soil into the pan.
Bake for 55-60 minutes or until the center is firm and moves slightly. Let cool on a rack for 10 minutes, then run a knife around the pan to loosen it; Put it in the refrigerator for 1 hour.
For the topping, mix evaporated milk, 1 cup sugar, beaten egg yolk and oil in a saucepan. Cook over medium heat until thickened, 12 minutes. Add vanilla, coconut and walnuts and mix. Refrigerate until thick enough to spread.
Spread over cheese before serving. Put it in the refrigerator.
Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour 30 minutes plus chilling