Chocolate Coconut Cheesecake

• 1 cup chocolate wafer cookie crumbs
• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. sugar
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla
• 3 eggs
• 1 square BAKER'S Unsweetened Chocolate, melted
• KRAFT Chocolate Topping
• BAKER'S ANGEL FLAKE Coconut

1. Crust: MIX crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
2. Bake at 325F for 10 minutes.
3. Filling: BEAT cream cheese, sugar, milk and vanilla with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
5. Blend in melted chocolate; pour over crust.
6. Bake 40 minutes.
7. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight.
9. Top with topping and coconut.

chocolate wafer cookie crumbs, butter, sugar, philadelphia cream cheese, sugar, milk, vanilla, eggs, s, chocolate topping, s angel

Taken from www.kraftrecipes.com/recipes/-16881.aspx (may not work)