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German Chocolate Cheesecake

1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla extract
3 large eggs
1/3 cup evaporated milk
1/3 cup granulated sugar
1/4 cup butter or margarine
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut

1. Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
2. Bake at 325*F (160*C) for 10 minutes. Cool.
3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
4. Bake at 350*F (175*) for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
5. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.

Makes 12 servings.