Ingredients:

Crust

1 cup chocolate wafer crumb

2 Tbsp sugar

3 Tbsp organic butter, melted

Filling

3 – 8oz pkg cream cheese, softened

3/4 cup sugar

1/4 cup cocoa powder

2 tsp vanilla

3 large organic eggs

Topping

1/3 cup evaporated milk

1/3 cup sugar

1/4 cup organic butter

1 large organic egg, lightly beaten

1/2 tsp vanilla

1/2 cup chopped pecans

1/2 cup flaked coconut

Directions:

Preheat oven to 325. Mix together the crust ingredients. Press into the bottom and up the sides of a spring form pan. Bake for 10 minutes. (I usually put a sheet pan on a rack below the spring form pan. Occasionally the butter will ooze out.) Set aside and allow to cool.Turn oven up to 350. In a stand mixer fitted with a whisk attachment, combine cream cheese, sugar, cocoa, and vanilla.

Beat until blended together. Add eggs, one at a time. Beat until just blended. Pour into crust. Bake for 35 minutes or until just set in center. Loosen cake from pan and then tighten pan again and cool for an hour and then chill in refrigerate for 8 hours.In a medium saucepan, combine evaporated milk, sugar, butter, egg and vanilla.

Combine all ingredients before turning the heat on. You don’t want to scramble your eggs. Cook over medium heat for 7 minutes, stirring constantly. Add coconut and pecans. Stir to combine. Spread over cheesecake. I spread the topping on about half way through the chilling time. Finish chilling.

Remove spring form pan and Enjoy!