1 1/4 c. chocolate wafer or graham cracker crumbs (18 wafers)
2 tbsp. sugar
3 tbsp. butter, melted
2 pkg. (8 oz.) plus 1 (3 oz.) softened cream cheese
1 c. sugar
1/4 c. cocoa
2 tsp. vanilla
3 eggs
Coconut Pecans Topping

Heat oven to 350 degrees. Stir together crumbs and 2 tablespoons sugar, mix in butter. Press mixture evenly in bottom of ungreased 9 inch springform pan. Bake 10 minutes, cool. Reduce temperature to 300 degrees. Beat cream cheese in larger bowl. Add 1 cup sugar and the cocoa, beating until fluffy. Add vanilla. Beat in eggs, one at a time. Pour over crumb mixture.

Bake 1 hour, cool to room temperature. Spread with topping. Refrigerate 3 hours. Loosen edges of cheesecake with knife before removing side of pan.

COCONUT PECAN FROSTING:

1 c. condensed milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/2 c. coconut
1 c. pecans, chopped

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (12 minutes). Remove from heat and stir in coconut and pecans. Cook until it is spreading consistency, beating occasionally.