1 1/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/2 c. sugar
1/3 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (Eagle brand)
2 (4 oz.) pkg. sweet cooking chocolate, melted
3 eggs
1 tbsp. vanilla
Coconut Pecan Topping (see below)

Preheat oven to 350 degrees. Combine crumbs, pecans, sugar and butter; press firmly on bottom of 9 x 13 baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add chocolate, eggs and vanilla; mix well. Pour into prepared pan. Bake for 40 mintues or until center is set. Cool. Top with Coconut Pecan Topping. Chill. Cut into squares. Refrigerate or freeze leftovers.

COCONUT PECAN TOPPING:

1 (14 oz.) can sweetened condensed milk
3 egg yolks

1/2 c. butter

Over medium low heat, cook and stir until thickened and bubbly, 8 to 10 minutes.

1 1/3 cup flaked coconut
1 c. chopped pecans
1 tsp. vanilla

Cool for 10 minutes. (Makes about 2 3/4 cups.)