1 pkg. dry yeast
1/2 c. warm water
1 c. flour
1/4 c. sugar
1/2 tsp. salt
1 egg
1/2 c. butter

FILLING:

1 (9 oz.) pkg. softened cream cheese
1 c. sugar
1/3 c. cocoa
3 eggs
2 tsp. vanilla

Dissolve yeast in water. Stir in flour, sugar, salt, egg, and butter. Mix until smooth. Add more flour to make dough easy to handle, about 1 cup. Knead 3 to 5 minutes. Let rest 20 minutes. Press into greased jelly roll pan. Prepare filling. Beat cream cheese, gradually adding sugar and cocoa. Beat in eggs, one at a time with the vanilla. Pour onto crust. Bake at 350 degrees about 25 minutes or until done. Frost when cool.

COCONUT PECAN FROSTING:

1/2 c. sugar
1 egg
1/2 c. evaporated milk
1/2 c. butter
2/3 c. coconut
1/3 c. chopped pecans
1 tsp. vanilla

Heat and simmer sugar, egg, milk, and butter until thick, about 12 minutes. Add rest of ingredients. Spread over cooled cheesecake.