-CRUST-
1 c Chocolate wafers, crushed
3 tb Butter; melted, OR margarine
2 tb Granulated sugar, CAKE-
24 oz Cream cheese, softened
1/4 c Cocoa
3 Eggs
3/4 c Granulated sugar
2 ts Vanilla
TOPPING
2 tb Butter, OR margarine
2 tb Brown sugar, packed
1/2 ts Vanilla
1/2 c Flaked coconut
1/4 c Evaporated milk
1 Egg, beaten
1/2 c Pecans, chopped
Crust. Combine crumbs, butter and sugar; press onto bottom of 9-inch
spring-form pan. Bake in a 325 degrees oven for 10 minutes. Cool. Increase
oven temperature to 350 degrees. Cake. Combine cream cheese, sugar, cocoa
and vanilla, mixing at medium speed with electric mixer until blended. Add
eggs, 1 at a time, mixing well after each addition. Pour mixture over
crust. Bake at 350 degrees for 35 minutes. Loosen cake from rim of pan.
Cool before removing. Chill. Topping. Melt butter in saucepan over low
heat. Blend in milk, brown sugar, egg and vanilla. Cook, stirring until
mixture thickens. Stir in nuts and coconut. Cool. Spread on cheesecake.
… a recipe given to my dil in Panama by 1 of her friends down there.
Wis/Gramma, 08/05/95.
Yields
1 Servings