German Chocolate Cheesecake

By JanetLynn198

Ingredients

• 1 cup finely crushed FAMOUS Chocolate Wafers
• 1 cup sugar, divided
• 3 tbsp butter, melted
• 3 pkg (8oz each) Cream Cheese, softened
• 1/4 cup flour
• 1 pkg (4oz) BAKER'S GERMAN'S Sweet Chocolate, melted
• 2 1/2 tsp vanilla, divided
• 4 eggs, divided
• 1/3 cup canned evaporated milk
• 1/4 cup butter
• 1/2 cup Coconut
• 1/2 cup Chopped Pecans

Details

Preparation time 30mins
Cooking time 280mins
Adapted from KraftFoods.com

Preparation

Step 1

1. PREHEAT oven to 350°F if using a silver 9" springform pan (or to 325°F if using a dark nonstick 9" springform pan). Mix chocolate wafer crumbs, 2 tbsp of the sugar and 3 tbsp butter; press firmly onto bottom of pan. Bake 10 mins.

2. BEAT cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

3. BAKE 45-50 mins or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

4. PLACE milk, remaining sugar, the 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 over cheesecake just before serving. Store leftover cheesecake in refrigerator.