1 1/2 c Graham cracker crumbs
1/4 c Granulated sugar
1/4 c Butter; melted
MMMMM--------------------------FILLING-------------------------------
20 oz Cream cheese; softened
1 c Granulated sugar
2 lg Eggs
3 tb Unsweetened cocoa
2 tb All-purpose flour
1 tb Vanilla extract
MMMMM--------------------------TOPPING-------------------------------
12 oz Can evaporated milk
1 3/4 c Granulated sugar
3/4 c Butter
5 lg Egg yolks
1/2 ts Vanilla extract
1/2 c Flaked coconut
1/3 c Pecan pieces
Set oven @ 350ºF/175ºC.
TO PREPARE THE CRUST: In a small bowl, combine the
graham cracker crumbs, the 1/4 cup of granulated sugar,
and the 1/4 cup of butter/margarine. Mix well. Press the
crumb mixture onto the bottom and 1-inch up the sides of
a 9-inch springform pan.
In the preheated oven, bake the crust for 10 minutes or
until golden brown. Allow the crust to cool completely.
TO PREPARE THE FILLING: In a large bowl, beat together
the cream cheese and the 1 cup of granulated sugar until
smooth. Add the eggs, one at time, mixing well after
each addition. Add the cocoa, flour, and the 1
tablespoon of vanilla extract. Mix until just well
blended. Do not overmix. Pour the filling into the
cooled crust.
In the preheated oven, bake for 25 minutes or until a
wooden pick inserted into the near center comes out
clean. Refrigerate for at least 2 hours.
TO PREPARE THE TOPPING: In a medium saucepan, combine
the milk, the 1-3/4 cups of granulated sugar, the 3/4
cup of butter/margarine, the 5 egg yolks, and the 1/2
teaspoon of vanilla extract. Bring the mixture to a
boil, stirring frequently. Reduce the heat and simmer,
uncovered, for 20 to 25 minutes or until thickened,
stirring occasionally. Refrigerate for at least 2 hours.
Stir the flaked coconut and pecan pieces into the
chilled topping mixture. Spread the topping evenly over
the chilled cheese cake.
