1 cup of chocolate wafer crumbs
2 tablespoons sugar
3 tablespoons butter
3 (8-ounce) packages of 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 of sugar
1/4 cup butter
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 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Cool

Beat cream cheese and next 3 ingredients together at medium speed with electric mixer until blended. Add eggs 1 at a time, beating until just blended after each addition. Pour into crust. Bake at 350 degrees for 35 minutes. Loosen cake from pan, cool.

Chill 8 hours.

Stir together evaporated milk next 4 ingredients in a saucepan. Cook over medium heat stirring constantly for 7 minutes. Stir in pecans and coconut, spread over cheesecake.