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.