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Crust: 1 (8 1/2-ounce) package chocolate wafers, crushed 1/4 cup plus 2 tablespoons melted butter or margarine Cheesecake: 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, melted 1/4 cup evaporated milk 1 teaspoon vanilla Topping: 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |