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| 1 Cup | Chocolate Wafer Crumbs |
| 2 Tbsp. | Sugar |
| 3 Tbsp. | Butter or Margarine, melted |
| 24 Oz. | Cream Cheese, softened |
| 3/4 Cup | Sugar |
| 1/4 Cup | Cocoa |
| 2 Tsp. | 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 Tsp. | Vanilla Extract |
| 1/2 Cup | Chopped Pecans |
| 1/2 Cup | Flaked Coconut |
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| 1. |
STIR together first 3 ingredients; press into bottom of a 9-inch springform pan. |
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| 2. |
BAKE at 325° for 10 minutes. Cool. |
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| 3. |
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. |
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| 4. |
BAKE at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours. |
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| 5. |
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. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time: 35 Minutes
Servings: 8
Prep. Time:
Utensils:
Notes: |
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