German Chocolate Cheesecake

1 cup chocolate wafer crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup cocoa
2 teaspoons 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 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut

Stir together first 3 ingredients; press into bottom of a 9-inch
springform pan.

Bake at 325F for 10 minutes. Cool.

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.

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 cheesecake.

Yield: 12 servings.

AUTHOR: Gale