German Chocolate No-Bake Cheesecake

• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1/3 cup sugar
• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted, cooled
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 OREO Pie Crust (6 oz.)
• 1/2 oz. BAKER'S Semi-Sweet Chocolate
• 8 PLANTERS Pecan Halves
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Beat cream cheese and sugar in large bowl with mixer until blended.
2. Add melted sweet chocolate; beat just until blended.
3. Stir in 2 cups COOL WHIP.
4. Spoon into crust; cover with remaining COOL WHIP.
5. Refrigerate 3 hours or until set.
6. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.
7. ; stir.
8. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate.
9. Let stand until ready to use.
10. Sprinkle cheesecake with coconut just before serving.
11. Top with pecans.

cheese, sugar, s sweet chocolate, topping, oreo pie crust, chocolate, halves, s angel

Taken from www.kraftrecipes.com/recipes/german-chocolate-no-bake-cheesecake-163477.aspx (may not work)