8 1/2 oz. pkg. chocolate wafers, crushed (1 1/2 c.)
1/4 c. plus 2 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
3 tbsp. cake flour
1/4 tsp. salt
4 eggs
4 oz. pkg. sweet baking chocolate, melted
1/4 c. evaporated milk
1 tsp. vanilla
Toasted coconut (optional)
Pecan halves (optional)
Chocolate curl (optional)

Combine crumbs and butter, mixing well. Press into bottom and 1 3/4 inch up sides of 9 inch springform pan. Set aside. Beat cream cheese at medium speed until light and fluffy. Slowly add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each. Add chocolate, milk and vanilla; mix well. Spoon into prepared pan;

Bake at 325 degrees for 1 hour. Remove from oven; cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides of pan. Spread with topping, leaving about 1 inch of cheesecake showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut, pecan halves and chocolate curl, if desired. Yields 10 to 12 servings.

TOPPING FOR CHEESECAKE:

2 tsp. cornstarch
1/4 c. sugar
2/3 c. evaporated milk
1/4 c. butter, melted
3/4 c. chopped pecans
3/4 c. flaked coconut
1 tsp. vanilla