Instructions

• Preheat oven to 350°F.
• Make the crust: In a food processor combine 1 1/2 cups graham cracker, 1/2 cup walnuts, 3/4 cup coconut flakes, 5 tbsp cocoa powder, and 3 tbsp sugar. Process until fine crumbs. Add 1 tsp vanilla extract and 4 tbsp butter, melted; pulse just until the mixture is moistened.
• Press the crumb mixture firmly into the bottom and a little up the sides of a 10-inch springform pan. Bake the crust for 5 minutes. Remove the pan from the oven but keep the oven on.
• Prepare a water bath: Place a 9x13 baking dish on the bottom rack of the oven and fill it with warm water.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat 48oz bricks of cream cheese, softened, until light and fluffy. Add 4 eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed.
• Add 1/3 cup sour cream, 1 1/2 cups sugar, 1 tsp vanilla extract, and 3 tbsp vanilla custard powder to the cream cheese mixture. Mix until smooth and well combined. Pour the filling over the prepared crust.
• Place the springform pan on the oven rack above the pan of warm water and bake for 1 hour.
• After baking, turn off the oven, crack the oven door open slightly, and leave the cheesecake inside to cool slowly for 1–2 hours.
• Remove the cheesecake from the oven and let it come to room temperature completely. Cover with plastic wrap and refrigerate for at least 2 hours, until chilled.
• Make the chocolate topping: Place 1 cup semi sweet chocolate chips in a bowl. Heat 1 cup heavy cream in the microwave for 1 1/2 minutes, then pour the hot cream over the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let the ganache cool slightly so it is still pourable but not too hot.
• Carefully pour the ganache over the chilled cheesecake and spread gently if needed. Refrigerate until the topping is set.
• When set, run a knife around the edge of the pan if needed, release the springform, slice, and serve.