Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Chocolate wafer crumbs |
2 tablespoons | Sugar |
3 packs | 8-ounce cream cheese, soften |
¾ cup | Sugar |
¼ cup | Cocoa |
⅓ cup | Evaporated milk |
⅓ cup | Sugar |
¼ cup | Margarine |
1 each | Egg, beaten |
3 tablespoons | Margarine, melted |
2 teaspoons | Vanilla |
3 eaches | Eggs |
½ teaspoon | Vanilla |
½ cup | Chopped pecans |
½ cup | Flaked coconut |
BASE
BODY
TOPPING
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.