BAKER'S GERMAN'S Chocolate Cheesecake

• 1 cup finely crushed chocolate wafer cookies
• 1 cup sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4 cup flour
• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
• 2-1/2 tsp. vanilla, divided
• 4 eggs, divided
• 1/3 cup canned evaporated milk
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup PLANTERS Chopped Pecans

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix chocolate wafer crumbs, 2 Tbsp.
3. of the sugar and 3 Tbsp.
4. butter; press firmly onto bottom of pan.
5. Bake 10 min.
6. Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended.
7. Add chocolate and 2 tsp.
8. of the vanilla; mix well.
9. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended.
10. Pour over crust.
11. Bake 45 to 50 min.
12. or until center is almost set.
13. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
14. Refrigerate 4 hours or overnight.
15. Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp.
16. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly.
17. Stir in coconut and pecans.
18. Cool.
19. Spread over cheesecake just before serving.
20. Store leftover cheesecake in refrigerator.

chocolate wafer cookies, sugar, butter, philadelphia cream cheese, flour, s sweet chocolate, vanilla, eggs, milk, butter, s angel, pecans

Taken from www.kraftrecipes.com/recipes/-16786.aspx (may not work)