German Chocolate Cheesecake

• 1 cup chocolate wafer crumbs
• 2 Tbsp sugar
• 3 Tbsp butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup cocoa
• 2 tsp vanilla exract
• 3 large eggs
• 1/3 cup evaporated milk
• 1/3 cup sugar
• 1/4 cup butter
• 1 large egg, lightly beaten
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 flaked coconut

1. Sitr 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 intgredients 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 cheescake.

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Taken from www.epicurious.com/recipes/member/views/german-chocolate-cheesecake-50013225 (may not work)