BASE
1 c Chocolate wafer crumbs
2 tb Sugar
3 tb Margarine, melted
BODY
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
1/4 c Cocoa
2 ts Vanilla
3 ea Eggs
TOPPING
1/3 c Evaporated milk
1/3 c Sugar
1/4 c Margarine
1 ea Egg, beaten
1/2 ts Vanilla
1/2 c Chopped pecans
1/2 c Flaked coconut
BASE: Combine crumbs, sugar and margarine; press onto bottom of
9-inch springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour over crust. Bake at 350,
35 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
TOPPING: In small saucepan, combine milk, sugar, margarine, egg and
vanilla; cook, stirring constantly, until thickened. Stir in pecans
and coconut; cool. Spread on cheesecake.
Yields
6 Servings