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1 (8 1/2-ounce) package chocolate wafers, crushed
1/4 cup plus 2 tablespoons melted butter or

3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cake flour
1/4 teaspoon salt
4 eggs
1 (4-ounce) package sweet baking chocolate squares,
1/4 cup evaporated milk
1 teaspoon vanilla

2 teaspoons cornstarch
1/4 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine, melted
3/4 cup chopped pecans
3/4 cup flaked coconut
1 teaspoon vanilla

Crust: Combine wafers and butter, mixing well. Press into
bottom and 1 3/4 inches up sides of 9-inch springform pan.

Cheesecake: Beat cream cheese at medium speed until light and
fluffy. Gradually add sugar, flour, and salt. Mix well. Add eggs
one at a time beating well after each addition. Add chocolate,
milk, and vanilla; mix well. Spoon into crust and bake at 325 degrees for
1 hour. Remove from oven; cool 15 minutes. Loosen sides from pan
with spatula. Cool 30 minutes; remove sides of pan. Spread with
topping, leaving about 1 inch of cheesecake showing around edge.
Cover and chill for 8 hours.

Topping: Combine cornstarch and sugar in a saucepan. Add milk
and melted butter. Cook over medium heat, stirring constantly,
until comes to a boil and thickens. Boil 1 minute, stirring
constantly. Remove from heat; stir in pecans, coconut, and
vanilla. Cool.

Yield: one cheesecake.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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