Title: Cheesecake Germania
Categories: Cake Cheese German
Yield: 6 Servings
| BASE |
| 1 | c | Chocolate wafer crumbs |
| 2 | tb | Sugar |
| 3 | tb | Margarine, melted |
| BODY |
| 3 | pk | 8-ounce cream cheese, soften |
| 3/4 | c | Sugar |
| 1/4 | c | Cocoa |
| 2 | ts | Vanilla |
| 3 | | Eggs |
| TOPPING |
| 1/3 | c | Evaporated milk |
| 1/3 | c | Sugar |
| 1/4 | c | Margarine |
| 1 | | Egg, beaten |
| 1/2 | ts | Vanilla |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Flaked coconut |
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Pour over crust. Bake at 350, 35 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
TOPPING: In small saucepan, combine milk, sugar, margarine, egg and
vanilla; cook, stirring constantly, until thickened. Stir in pecans and
coconut; cool. Spread on cheesecake.