Canada Day Nanaimo Bar Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a medium bowl, combine the crushed cookie crumbs, melted butter, chopped pecans, and flaked coconut. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9x13-inch baking dish to create a compact crust. Refrigerate while preparing the filling. (10 minutes)

Recipe View In a large bowl, using an electric mixer, beat the softened cream cheese, granulated sugar, and custard powder until light and fluffy. Add the eggs, one at a time, beating well after each addition until fully incorporated. Ensure there are no lumps in the mixture. (10 minutes)

Recipe View Carefully pour the cream cheese filling over the chilled cookie crumb crust, spreading evenly with a spatula. (2 minutes)

Recipe View Bake in the preheated oven for approximately 40 minutes, or until the center is almost set but still has a slight jiggle. (40 minutes)

Recipe View Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set. (3 hours)

Recipe View Once the cheesecake is thoroughly chilled, prepare the chocolate topping. In a saucepan over very low heat, combine the finely chopped semisweet chocolate and heavy cream. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy. (5 minutes)

Recipe View Pour the melted chocolate mixture evenly over the chilled cheesecake, using a spatula to spread it into a smooth, even layer. (2 minutes)

Recipe View Return the cheesecake to the refrigerator and chill for another 15 to 20 minutes, or until the chocolate topping is firm to the touch. (20 minutes)

Recipe View Once the chocolate topping is set, remove the cheesecake from the refrigerator, slice, and serve cold. Store any leftovers in the refrigerator for optimal freshness.