————————————BASE———————————— 1 c Chocolate wafer crumbs
2 T Sugar
3 T Margarine, melted
————————————BODY———————————— 3 pk 8-ounce cream cheese, soften
3/4 c Sugar
1/4 c Cocoa
2 t Vanilla
3 Eggs
———————————-TOPPING———————————- 1/3 c Evaporated milk
1/3 c Sugar
1/4 c Margarine
1 Egg, beaten
1/2 t Vanilla
1/2 c Chopped pecans
1/2 c Flaked coconut
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.