German Chocolate Cheesecake

If you're tired of the same old German Chocolate Cake, but love those flavors, how about trying a cheesecake version?  This one was a home run.

1 cup chocolate wafer crumbs

2 T. sugar

3 T. butter, melted

3 (8 oz.) cream cheese

3/4 cup sugar

1/4 cup unsweetened cocoa

2 t. vanilla extract

3 large eggs

1/3 cup evaporated milk

1/3 cup sugar

1/4 cup butter

1 large egg, lightly beaten

1/2 t. vanilla extract

1/2 cup coarsely chopped pecans

1/2 cup flaked coconut

Preheat oven to 325 degrees.  Stir together first three ingredients, press into bottom of an ungreased 9 inch springform pan.

Bake at 325 degrees for 10 minutes.  Cool crust.

Increase oven temperature to 350 degrees.  Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended.  Add eggs, one at a time, beating just until blended after each addition.  Pour into prepared crust.

Bake for 35 minutes.  Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan.  (Do not remove sides of pan.)  Cool completely in pan on a wire rack.  Cover and chill 8 hours.

Stir together evaporated milk and next four ingredients in a saucepan.  Cook over medium heat, stirring constantly 7 minutes. Stir in pecans and coconut.  Remove sides of pan, spread topping over cheesecake.

From The Southern Cake Cookbook.