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Copycat Chris’ Outrageous Cheesecake (German Chocolate Cheesecake)

Name: Copycat Chris’ Outrageous Cheesecake (German Chocolate Cheesecake)
Ingredients: 9 inch round chocolate cake, baked and cooled (I used a mix); 19 inch round brownie, baked and cooled (I used a mix prepared for fudgy, not cakey brownies); 1 Cheesecake:; 14 (8 oz) packages cream cheese, softened to room temperature; 11 1/2 cups granulated sugar; 13/4 cup milk; 14 large eggs; 11 cup sour cream; 11 Tablespoon vanilla extract; 11/4 cup all-purpose flour; 1 Coconut Pecan Frosting:; 12 bags (11 oz each) caramel bits (small, easy to melt caramel pieces you can find with the chocolate chips in your grocer's baking section); 11 cup evaporated milk; 12 cups chopped pecans; 13 cups sweetened, shredded coconut; 1 Chocolate frosting:; 12 sticks salted butter, slightly softened; 12 1/2 teaspoons vanilla extract; 13 cups powdered sugar; 11/2 cup unsweetened cocoa powder; 14-6 TBS hot waterPrepare Cheesecake: Preheat oven to 350 degrees F. Spray a 9 inch springform pan thoroughly with nonstick spray and line the bottom with parchment paper. Set aside.; 1 In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. With the mixer on low, blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. DO NOT OVERBEAT!!! Mix in sour cream, vanilla and flour until smooth -- again, on low speed and just UNTIL INCORPORATED. Give the filling a good stir from the bottom of the bowl to make sure everything is mixed in, then pour filling into prepared pan.; 1 Bake for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill cheesecake in refrigerator overnight to firm.; 1 Prepare coconut pecan frosting: In a heavy saucepan, combine caramel bits and evaporated milk. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in coconut and pecans. Set aside to cool and thicken.; 1 While coconut pecan frosting cools, prepare chocolate frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder until just combined. Add 4 TBS hot water and continue to beat on low until incorporated. Increase mixer speed to high and beat for 1 minute. Check frosting consistency -- if it's too thick to spread, add hot water 1 TBS at a time until it's the correct thickness.; 1 Assemble cake: Place brownie, top side down on a large plate. Spread generously with HALF of your coconut pecan frosting. Carefully remove cheesecake from springform pan, peeling off parchment paper. Place on top of frosted brownie. Frost top of cheesecake generously with remaining coconut pecan frosting. Top with cake layer, top side down (if cake is rounded or domed on top, use a serrated knife to level it so your cake isn't lopsided). Frost entire cake with chocolate frosting. Refrigerate for several hours to allow layers to firm up and flavors to "meld".

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9 inch round chocolate cake, baked and cooled (I used a mix)
19 inch round brownie, baked and cooled (I used a mix prepared for fudgy, not cakey brownies)
1 Cheesecake:
14 (8 oz) packages cream cheese, softened to room temperature
11 1/2 cups granulated sugar
13/4 cup milk
14 large eggs
11 cup sour cream
11 Tablespoon vanilla extract
11/4 cup all-purpose flour
1 Coconut Pecan Frosting:
12 bags (11 oz each) caramel bits (small, easy to melt caramel pieces you can find with the chocolate chips in your grocer's baking section)
11 cup evaporated milk
12 cups chopped pecans
13 cups sweetened, shredded coconut
1 Chocolate frosting:
12 sticks salted butter, slightly softened
12 1/2 teaspoons vanilla extract
13 cups powdered sugar
11/2 cup unsweetened cocoa powder
14-6 TBS hot waterPrepare Cheesecake: Preheat oven to 350 degrees F. Spray a 9 inch springform pan thoroughly with nonstick spray and line the bottom with parchment paper. Set aside.
1 In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. With the mixer on low, blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. DO NOT OVERBEAT!!! Mix in sour cream, vanilla and flour until smooth -- again, on low speed and just UNTIL INCORPORATED. Give the filling a good stir from the bottom of the bowl to make sure everything is mixed in, then pour filling into prepared pan.
1 Bake for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill cheesecake in refrigerator overnight to firm.
1 Prepare coconut pecan frosting: In a heavy saucepan, combine caramel bits and evaporated milk. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in coconut and pecans. Set aside to cool and thicken.
1 While coconut pecan frosting cools, prepare chocolate frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder until just combined. Add 4 TBS hot water and continue to beat on low until incorporated. Increase mixer speed to high and beat for 1 minute. Check frosting consistency -- if it's too thick to spread, add hot water 1 TBS at a time until it's the correct thickness.
1 Assemble cake: Place brownie, top side down on a large plate. Spread generously with HALF of your coconut pecan frosting. Carefully remove cheesecake from springform pan, peeling off parchment paper. Place on top of frosted brownie. Frost top of cheesecake generously with remaining coconut pecan frosting. Top with cake layer, top side down (if cake is rounded or domed on top, use a serrated knife to level it so your cake isn't lopsided). Frost entire cake with chocolate frosting. Refrigerate for several hours to allow layers to firm up and flavors to "meld".