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| 1 Tasse | Chocolate wafer crumbs |
| 2 Teelöffel | sugar |
| 3 Teelöffel | Margarine melted |
| 3 Packung | 8-ounce cream cheese, soften |
| 3/4 Tasse | sugar |
| 1/4 Tasse | cocoa |
| 2 Teelöffel | vanilla |
| 3 | eggs |
| 1/3 Tasse | milk evaporated |
| 1/3 Tasse | sugar |
| 1/4 Tasse | margarine |
| 1 | egg beaten |
| 1/2 Teelöffel | vanilla |
| 1/2 Tasse | pecans chopped |
| 1/2 Tasse | coconut flakes |
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Base: Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.
Body: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Topping: In small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake.
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