German Chocolate Cake Cheesecake

• 1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
• 2 tablespoons brown sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• 2/3 cup packed brown sugar
• 2 tablespoons baking cocoa
• 5 eggs, lightly beaten
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3/4 cup sweetened shredded coconut
• 3/4 cup chopped walnuts
• 1/3 cup packed brown sugar
• 1/3 cup half-and-half cream
• 5 tablespoons butter

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
2. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a
3. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
4. In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
5. Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350u0b0 for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
6. In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

graham cracker crumbs, brown sugar, butter, cream cheese, chocolate chips, brown sugar, baking cocoa, eggs, almond, vanilla, coconut, walnuts, brown sugar, cream, butter

Taken from www.tasteofhome.com/recipes/german-chocolate-cake-cheesecake/ (may not work)