German Chocolate Cheesecake

Crust:

1 C. chocolate wafer crumbs

2 T. sugar

3 T. butter, melted

Filling:

3 (8 oz.) packages cream cheese, softened

3/4 C. sugar

1/4 C. cocoa

2 t. vanilla extract

3 large eggs

Topping:

1/3 C. evaporated milk

1/3 C. sugar

1/4 C. butter

1 large egg, lightly beaten

1/2 t. vanilla extract

1/2 C. chopped pecans

1/2 C. flaked coconut

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

Bake at 325°F 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°F. 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.