1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 (4 oz.) pkgs. sweet cooking chocolate, melted
3 eggs
1 tbsp. vanilla extract
Coconut Pecan Topping

Makes one 15x10-inch cheesecake. Preheat oven to 350 degrees. Combine crumbs, sugar and butter; press on bottom of 15x10-inch jellyroll pan. In large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, except topping; mix well. Pour into prepared pan. Bake 20 minutes or until center is set; cool. Top with Coconut Pecan Topping; chill.

COCONUT PECAN TOPPING:

In heavy saucepan combine 1 (14 ounce) can sweetened condensed milk and 3 egg yolks; mix well. Add 1/2 cup butter. Over medium low heat cook and stir until thickened and bubbly 8-10 minutes. Remove from heat; stir in 1 (3 1/2 ounce) can flaked coconut (1 1/3 cups), 1 cup chopped pecans, 1 teaspoon vanilla. Cool 10 minutes.