GERMAN'S Chocolate Cheesecake Pie

• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup chopped pecans
• 2 Tbsp. flour
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, melted
• 1 tub (8 oz.) COOL WHIP Whipped Topping

1. Crust: MIX coconut, pecans, flour and butter; press onto bottom and side of 9-inch pie plate.
2. Bake at 325F for 10 minutes.
3. Cool.
4. Filling: BEAT cream cheese, sugar and chocolate with electric mixer on medium speed until well blended.
5. Gently stir in whipped topping.
6. Pour into crust; refrigerate several hours or overnight.

s angel, pecans, flour, butter, philadelphia cream cheese, sugar, s sweet chocolate

Taken from www.kraftrecipes.com/recipes/-17201.aspx (may not work)