Back 1 and 1/4 Cups Chocolate Wafers
or Graham Cracker Crumbs (about18 wafers or 16 cracker squares)
2 Tbsp. Sugar
3 Tbsp. Margarine or Butter, melted
2 Packages (8 Oz.) each plus 1 Package (3 Oz.) Cream Cheese,
softened
1 Cup Sugar
1/4 Cup Watkins Baking Cocoa
2 teas. Watkins Vanilla
3 Eggs
Coconut-Pecan-Frosting
1/2 Cup Evaporated Milk
2 Tbsp. Margarine or Butter
2 Tbsp. Packed Brown Sugar
2 Egg Yolks or 1 Egg
1/2 Cup Chopped Pecans
1/2 Cup Flaked Coconut
1/2 teas. Watkins Coconut Extract
1/2 teas. Watkins Vanilla Extract
Heat oven to 350 degrees. Mix crumbs and 2 tablespoons sugar; mix in margarine thoroughly. Press crumb mixture evenly on bottom of ungreased spring form pan,9 x 3 inches. Bake 10 minutes;cool. Reduce oven temp to 300 degrees. Beat cream cheese in 3 quart bowl. Gradually beat in 1 cup sugar and the cocoa until fluffy;add vanilla. Beat in eggs1 at a time. Pour over crumb mixture. Bake until mixture is firm for about 1 hour. Cover and refrigerate at least 3 hours but no longer then 48 hours.
Prepare coconut pecan topping; Spread over cheesecake. Loosen cheesecake from side of pan. refrigerate any remaining cheesecake immediately.
Coconut-Pecan
Frosting
Cook milk, margarine, brown sugar and egg yolks in a 1-quart
saucepan over low heat, stirring constantly until thickened;
remove from heat. Stir in remaining ingredients; cool.
© Copyright 1999 The Rising
Stars Team
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