German Cheese Cake with Chocolate Chips – Russischer Zupfkuchen Baking Mix

• Preheat the oven to 325
• In double boiler, add about a cup of water to the bottom pot, bring to a boil then turn off. mixture.
• Place the top pot over it and add your cream and chocolate chips to the top pot. Mix until fully melted and set aside.
• In a food processor chop the chocolate cookies into a fine crumb. Then mix in melted butter until mixed.
• Grease your cheesecake pan well then pack the cookie crumb mixture on the bottom of the pan. Set in freezer.
• In the food processor or mixer, beat the cream cheese until it is smooth.
• Add in the sweetener, cocoa powder, vanilla, and eggs and mix again. Scrape down the sides to make sure it all gets mixed in.
• Stir in the chocolate into the cheesecake mixture a few spoonfuls at a time until it is all mixed in.
• Pour cheesecake mixture over crust.
• Wrap pan in foil and place inside another baking dish. Fill the other dish with water till it is about 1/4 inch below the top of the foil
• Place in center of the preheated oven. Bake 1 hour and 10 minutes. Then turn off the oven, leave the door closed and allow to sit in the oven for another 20 minutes.
• Then remove from oven and place on the counter to cool for one hour.

Frosting:

• Over medium heat on the stove, mix egg, milk, sugar. Stir constantly, until the mixture thickens. It takes about 10 to 12 minutes. Then remove from heat.
• Stir in vanilla and then coconut and nuts. Mix until fully blended.
• Frost the top of the cooled cheesecake when ready.