1 (8 1/2 oz.) pkg. chocolate wafers, crushed (about 1 1/2 c.)
1/4 c. plus 2 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 tbsp. cake flour
1/4 tsp. salt
4 eggs
1 (4 oz.) pkg. sweet baking chocolate, melted
1/4 c. evaporated milk
1 tsp. vanilla

FROSTING:

2 tsp. cornstarch
1/4 c. sugar
2/3 c. evaporated milk
1/4 c. butter, melted
3/4 c. chopped pecans
3/4 c. flaked coconut
1 tsp. vanilla

Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4 inches up sides of 9 inch spring-form pan and set aside. Beat cream cheese until light and fluffy; gradually add sugar, flour, and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk, and vanilla; mix well. Spoon into prepared pan. Bake at 325 degrees for 1 hour. Cool 15 minutes; loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides of pan. Spread with frosting, leaving about 1 inch of cheesecake showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut, pecan halves, and chocolate curls, if desired.

For Mini-Cheesecakes: Line muffin pans with paper liners. Sprinkle 1 tablespoon of cookie crumbs in bottom. Add 1/4 cup of chocolate mixture. Bake 20 to 25 minutes. Cool, frost, and top with pecan and coconut.

Frosting: Combine cornstarch and sugar in saucepan; gradually add milk and butter. Cook over medium flame, stirring constantly, until mixture thickens and comes to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans, coconut, and vanilla. Cool.