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1 pkg. German chocolate cake
1/2 c. shredded coconut
1/3 c. butter or margarine,
1 egg
2 (8 oz.) pkg. cream cheese,
2 eggs
3/4 c. sugar
2 tsp. vanilla
2 c. dairy sour cream
1/4 c. sugar
1 Tbsp. vanilla

In large mixing bowl, blend cake mix, coconut, butter
and egg on low speed until mixture is crumbly. Press very
lightly into an ungreased 9 x 13-inch baking pan. Beat cream
cheese, 2 eggs, sugar and vanilla until smooth and fluffy.
Spread over cake mixture. Bake 20 to 25 minutes at 350 degrees.
Mix sour cream, 1/4 cup sugar and 1 tablespoon vanilla
until smooth. Spread over cheesecake. Cool. Refrigerate at
least 8 hours. Let sit at room temperature about 1/2 hour
before cutting. Serves 15 to 20.

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