German Chocolate Cheesecake

From the Southern Living Comfort Food Cookbook. The cheesecake will need to cool for 8 hours after baking.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1  cup  chocolate wafer crumbs
• 2  tablespoons sugar
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1⁄4 cup  cocoa
• 2  teaspoons vanilla extract
• 3  large eggs
• 1⁄3 cup evaporated milk
• 1⁄3 cup sugar
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  large egg, lightly beaten
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup  chopped pecans
• 1⁄2 cup flaked coconut

Directions

1. Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
2. Bake at 325° for 10 minutes. Cool.
3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
4. Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
5. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.