German Chocolate Cheesecake Squares

• 1 pkg. active dry yeast
• 1/2 c. warm water
• 2 to 2 1/2 c. all-purpose flour
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 egg
• 1/2 c. butter, softened
• 2 (8 oz.) pkg. cream cheese + 3 oz. cream cheese, softened
• 1 c. sugar
• 1/3 c. Hershey's cocoa
• 3 eggs
• 2 tsp. vanilla
• Coconut-Pecan Topping

1. Dissolve yeast in warm water in large bowl.
2. Stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg and the margarine vigorously until smooth.
3. Add enough remaining flour to make dough easy to handle.
4. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes.
5. Cover; let rest 20 minutes.
6. Heat oven to 350u0b0.
7. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
8. Press dough in bottom and up sides of pan.
9. Beat cream cheese in large bowl on medium speed.
10. Gradually beat in 1 cup sugar and the cocoa until fluffy.
11. Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally.
12. Pour into crust.
13. Bake until crust is golden brown and center is set, about 25 minutes; cool.
14. Spread with Coconut-Pecan Topping (follows).
15. Refrigerate until chilled and firm, at least 1 hour.
16. Cut into about 2-inch squares.
17. Makes 3 dozen squares.

active dry yeast, warm water, flour, sugar, salt, egg, butter, cream cheese , sugar, cocoa, eggs, vanilla, coconutpecan topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571339 (may not work)