German Chocolate Cheesecake

Yield: 12 servings

Ingredients

• 1  cup  chocolate wafer crumbs
• 2  tablespoons  sugar
• 3  tablespoons  butter or margarine, melted
• 3  (8-ounce) packages cream cheese, softened
• 3/4  cup  sugar
• 1/4  cup  cocoa
• 2  teaspoons  vanilla extract
• 3  large eggs
• 1/3  cup  evaporated milk
• 1/3  cup  sugar
• 1/4  cup  butter or margarine
• 1  large egg, lightly beaten
• 1/2  teaspoon  vanilla extract
• 1/2  cup  chopped pecans
• 1/2  cup  flaked coconut

Preparation

Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.

Bake at 325° for 10 minutes. Cool.

Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.

Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.

Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.