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German Chocolate Cheesecake




Source of Recipe


kraftfoods.com

1 cup finely crushed NABISCO FAMOUS Chocolate Wafers
1 cup sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup flour
4 eggs, divided
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
1/3 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Pecans



MIX crumbs, 2 Tbsp. of the sugar and 3 Tbsp. of the butter; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
BEAT cream cheese, 1/2 cup of the sugar and flour in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, 1 at a time, mixing just until blended after each addition. Blend in chocolate and 2 tsp. of the vanilla; pour over crust.
BAKE at 325°F for 45 to 50 minutes or until center is almost set. (Bake at 300°F for 45 to 50 minutes or until center is almost set if using dark nonstick springform pan.) Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
MIX milk, remaining sugar, 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread on cheesecake before serving.