Chocolate-coconut Cheesecake Squares

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 cups finely ground graham crackers (from 15 rectangles)
• 3 cups finely shredded unsweetened coconut (dessicated)
• 5 ounces semisweet chocolate, finely chopped
• 2 ounces milk chocolate, finely chopped
• 1 cup granulated sugar
• 3 tablespoons granulated sugar
• 1/2 cup unsalted butter, cut into 2-inch pieces, plus more
• unsalted butter, for pan
• 3 large eggs, plus
• 5 large egg yolks
• 12 ounces cream cheese, room temperature

Recipe

• 1 preheat oven to 350 degrees. butter a 9-inch square baking pan. line with parchment paper, leaving a 2-inch overhang on 2 sides. butter parchment.
• 2 stir together graham cracker crumbs and 2 cups coconut.
• 3 place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. heat, stirring, until melted. add butter, and stir until melted and smooth. remove from heat, and let cool slightly. whisk in 1 egg.
• 4 stir chocolate mixture into coconut mixture. press evenly into prepared pan. bake until set, 10 minutes. transfer to a wire rack, and let cool in pan.
• 5 using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. scrape sides of bowl. beat on medium-high speed until completely smooth, about 3 minutes.
• 6 pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. pour over cooled crust. sprinkle remaining cup coconut evenly over the top.
• 7 bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. let cool completely in pan on a wire rack. refrigerate, loosely covered, overnight.
• 8 run a sharp knife around edges of pan, and use parchment to lift out cheesecake. run a knife under hot water, and dry well. use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. serve immediately, or refrigerate in an airtight container for up to 1 week.