Ingredients
1 cup chocolate wafer crumbs
2 Tbsp sugar
3 Tbsp butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup cocoa
2 tsp vanilla exract
3 large eggs
1/3 cup evaporated milk
1/3 cup sugar
1/4 cup butter
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/2 cup chopped pecans
1/2 flaked coconut
Preparation
Sitr 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 intgredients 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 cheescake.
