Cheesecake Germania

 

Crust:
1 c. chocolate wafers (crumb)/or vanilla and add 2 tsp. chocolate

3 Tbsp. Parkay (melted)
2 Tbsp. granulated sugar

Cake:
3 (8 oz.) pkg. cream cheese
1/4 c. cocoa
3 eggs
3/4 c. granulated sugar
2 tsp. vanilla

Topping:
2 Tbsp. Parkay
2 Tbsp. packed brown sugar
1/2 tsp. vanilla
1/2 c. flaked coconut
 

1/2 c. evaporated milk
1 egg (beaten)
1/2 c. chopped pecans


Combine crumbs, margarine and sugar; press into bottom of 9 inch spring form pan.   Bake 325 for 10 minutes.  Increse oven temperature to 350.

Combine softened cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until blended.  Add eggs, one at a time, mixing well after each addition.  Pour mixture over crust.  Bake at 350 for 35 minutes.  Loosen cake from rim of pan.  Cool before removing and chill.

Melt margarine in saucepan over low heat.   Blend in milk, brown sugar, egg and vanilla.  Cook, stirring until mixture thickens.  Stir in nuts and coconut.  Cool.  Spread on cheesecake.

Ann Mayles