CRUST:

1 c. chocolate wafer crumbs
2 tbsp. sugar
3 tbsp. butter, melted

Heat oven to 350 degrees. Mix crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake 10 minutes.

FILLING:

3 pkgs. (8 oz. each) softened cream cheese
1/2 c. sugar
1/4 c. flour
3 eggs
1 (4 oz.) pkg. Baker's German sweet chocolate, melted
2 tsp. vanilla

Beat cream cheese, sugar and flour at medium speed with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake 45 minutes. Loosen cake from rim of pan; cool before removing rim. Refrigerate.

TOPPING:

1/3 c. evaporated milk
1/3 c. sugar
1/4 c. butter
1 egg, beaten
1/2 tsp. vanilla
1/2 c. coconut
1/2 c. chopped pecans

Cook milk, sugar, butter, egg and vanilla in small saucepan over medium low heat, stirring constantly, until thickened. Stir in coconut and pecans; cool. Spread on cheesecake.