Crust:
1 cup chocolate wafer crumbs
2 Tbsp sugar
3 Tbsp margarine, melted
(I have used graham cracker crust recipe also)
Filling:
3 pkgs. (8 oz) Creame cheese, softened
1/2 cup sugar
1/4 cup flour
3 eggs
1 pkg. (4 oz) Bakers German's sweet chocolate, melted
2 tsp vanilla
Topping:
1/3 cup evaporated milk
1/3 cup sugar
1/4 cup margarine
1 egg, beaten
1/2 tsp. vanilla
1/2 cup Angel flake coconut
1/2 cup chopped pecans
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Crust:
Heat oven to 350 F
Mix crumbs, sugar and margarine; press onto bottom of 9 springform pan. Bake 10 minutes
Filling:
Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, 1 at a time mixing well after each addition. Blend in chocolate and vanilla; pour over crust.
Bake 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Topping: Cook milk, sugar, margarine, egg and vanilla in small saucepan over medium-low heat, stirring constantly, until thickened. Stir in coconut and pecans; cool. spread on cheesecake.
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