EatBay! Share Your Favorite Recipes

Prepare crust -- in a bowl toss crumbs, butter and salt to moisten all the crumbs. Press into a thin layer covering bottom and sides (at 3 inches up the sides) of the springform pan.

Prepare ganache -- in a saucepan bring the cream to a simmer (DO NOT BOIL). Place chocolate in a bowl, pour the warm cream over the chocolate; let stand 1 - 2 minutes. Whisk until smooth, pour the ganache evenly over the crust. Place in the freezer until the ganache layer is firm, 30 minutes or so.

Prepare cake -- cut a 9 inch circle of parchment paper, grease a 9 inch round cake pan, lay in parchment paper, grease the paper; set aside.

In a bowl whisk together flour, sugar, cocoa, baking soda, baking powder and coarse salt. On low speed add egg, buttermilk, warm water, oil and vanilla. Increase speed to medium, beat for 3 minutes until mixture is smooth. Pour into prepared pan. Bake in a preheated 350 degree oven for 25 - 30 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs. Rotate the pan about halfway through to bake even. Cool cake on a wire rack for 10 minutes before turning it out onto a sheet of wax paper and cool completely. Wrap the cake with wax paper, place in the freezer to firm it up.

Prepare cheesecake -- while the cake is baking, blend cream cheese and sugar together until creamy. Add eggs one at a time, mixing between each, and continue mixing until combined. Add chocolate and continue mixing until combined. Pour mixture evenly into prepared crust. Bake at 350 degrees for 55 minutes or until center of cheesecake is almost set. Completely cool cheesecake, when almost cool, place in refrigerator to chill while filling is prepared.

Prepare filling -- place butter, salt, toasted coconut and toasted pecans in a bowl. In a saucepan, heat the cream, sugar and egg yolks over medium heat, stirring constantly, until mixture is thickened and a candy thermometer reads 170 degrees. Pour mixture over the coconut mixture and stir until the butter melts. Let mixture cool completely.

To assemble -- evenly spread half of the filling on top of the chilled cheesecake. Carefully place cake layer on top. Spread remaining filling evenly over top of cake layer. Garnish with whole pecans. Place in refrigerator for 3 hours or overnight. To remove, loosen the cake from rim of springform pan by wrapping the pan in warm dishtowels. Remove the springform pan and serve.