BASE
1 c Chocolate wafer crumbs 3 tb Margarine, melted
2 tb Sugar
BODY
3 pk 8-ounce cream cheese, soften 2 ts Vanilla
3/4 c Sugar 3 ea Eggs
1/4 c Cocoa
TOPPING
1/3 c Evaporated milk 1/2 ts Vanilla
1/3 c Sugar 1/2 c Chopped pecans
1/4 c Margarine 1/2 c Flaked coconut
1 ea Egg, beaten
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
