Ingredients

• 2.5 cups crushed chocolate cream-filled sandwich cookies , such as OREO® Cookies
• 0.5 cups butter , melted
• 0.25 cups chopped pecans
• 0.5 cups flaked coconut
• 4 , 8 ounce
• 1 cup white sugar
• 0.25 cups custard powder , such as Bird's® Custard Powder
• 4 eggs
• 6 , 1 ounce
• 0.5 cups heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
5. 5 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.

Nutrition per serving