2 graham cracker crusts
2 pkgs. (8 oz. plus one 3 oz.) cream cheese, softened
1 c. sugar
1/4 c. real cocoa
2 tsp. vanilla
3 eggs

Heat oven to 300 degrees. Beat cream cheese - add sugar and cocoa, beat until fluffy. Add vanilla. Beat in eggs one at a time. Pour into crusts and bake 1 hour. Cool - spread with topping.

COCONUT-PECAN TOPPING:

2 tbsp. butter
1/3 c. cream
2 tbsp. brown sugar
2 egg yolks
1/2 tsp. vanilla
3/4 c. chopped pecans
3/4 c. coconut

Cook butter, cream sugar and egg yolks over low heat, stir constantly until thickened. Remove from heat, stir in vanilla, coconut and pecans. Spread on cheese cake. Guten Appetit!