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In a medium bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Sprinkle the instant vanilla pudding mix over the mixture and fold until well combined.
Spread the cheesecake filling over the prepared crust and smooth the top. Place in the refrigerator to set for at least 2 hours.
Prepare the Chocolate Ganache:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Allow the ganache to cool slightly, then pour it over the set cheesecake filling, spreading it evenly.
Return the cheesecake to the refrigerator to set the ganache for at least 1 hour.
Prep Time: 30 minutes | Chilling Time: 3 hours | Total Time: 3 hours 30 minutes | Servings: 12 slices
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