1 1/3 c. crushed chocolate wafers
4 tbsp. butter, melted
2 tbsp. plus 2 tsp. sugar
4 (8 oz.) pkg. cream cheese
1 1/3 c. sugar
5 tbsp. cocoa
2 1/2 tsp. vanilla
4 eggs
2 1/2 tbsp. butter
5 1/2 tbsp. evaporated milk
2 1/2 tbsp. brown sugar, packed
1 egg, beaten
3/4 tsp. vanilla
2/3 c. chopped pecans
2/3 c. flaked coconut

Combine wafers, 4 tablespoons butter, and sugar. Press into bottom of 10-inch springform pan. Bake at 325 degrees for 10 minutes.

Combine softened cream cheese, sugar, cocoa, and 2 1/2 teaspoons vanilla; mix at medium speed until well blended. Add 4 eggs, one at a time, mixing well after each addition. Pour mixture over crust. Bake at 350 degrees for 45 minutes. Cool before removing rim; chill.

Melt 2 1/2 tablespoons butter in saucepan over low heat. Blend in milk, sugar, egg, and vanilla. Cook, stirring constantly, until mixture thickens. Stir in nuts and coconut. Cool. Spread in cheese cake.