German Chocolate Cheesecake

We had a family birthday this weekend and I had a football game to go to, which meant that the traditional cake that I am usually in charge of making was not going to happen unless I wanted to making said cake at midnight.  I realize that normal people would probably just buy a cake, but I am not really normal.  So I got the idea that cheesecake would be a lot easier and take less time.  For just being the easiest thing that I could think to make, this was absolutely delicious.  Notice that the dairy is all room temperature, which is to help the room-temperature melted chocolate mix in without clumping.

Serves 8

1 cup semisweet chocolate chips
4 teaspoons cocoa powder
2 tablespoons water
2 8-oz pkg cream cheese, room temperature
1 cup sugar
1/2 cup sour cream, room temperature
2 eggs, room temperature
1 teaspoon vanilla
1 9-inch chocolate crumb pie crust
1 egg yolk
1/3 cup heavy cream
1/3 cup sugar
1 tablespoon butter
2/3 cup sweetened flake coconut
1/2 cup pecan pieces

1. In measuring cup or small heatproof bowl, heat chocolate chips for 1 minute.  Stir until smooth.  Set aside.
2. In small bowl, combine cocoa powder and water.  Mix until paste forms.  Set aside.
3. In bowl of electric mixer, beat cream cheese until it loses the shape of blocks.  Add sugar and mix until combined.  Beat in sour cream, eggs, and vanilla until smooth.  Scrap sides of the bowl.  Stir in the now-cooled chocolate and the cocoa paste.  Mix just until combined.  Pour mixture into chocolate crumb pie crust.  Place filled pie crust on a cookie sheet.
4. Bake cheesecake in 325 degree oven for 40 minutes or until center does not look liquid when pan is shaken.  Transfer cheesecake to a cooling rack.
5. As soon as cheesecake is out of the oven, start the topping.  In a small saucepan or skillet, whisk yolk and cream together until smooth.  Add sugar and butter, mixing until combined.  Place saucepan or skillet on medium heat and, stirring frequently, cook until mixture is thick and smooth.  Remove from heat and stir in coconut and pecans.  Drop small amounts of coconut mixture over hot cheesecake, smoothing as best you can to cover the top of the cheesecake.
6. Allow cheesecake to cool completely, then cover and refrigerate until ready to serve.  Cheesecake can be stored in refrigerator for up to three days.