1 c. chocolate wafer crumbs
3 tbsp. butter, melted
2 tbsp. sugar
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1/4 c. cocoa
2 tsp. vanilla
3 eggs (1 separated)
1/3 c. evaporated milk
1/3 c. sugar
1/4 c. butter
1 egg, beaten
1/2 tsp. vanilla
1/2 c. chopped pecans
1/2 c. flaked coconut

Combine crumbs, butter and sugar; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Reserve one yolk; add egg white and remaining eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350 degrees, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

In small saucepan, combine milk, sugar, butter, reserved egg yolk and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake. 10-12 servings.