Ingredients:

1 cup chocolate graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter, melted

8 ounces cream cheese, softened

1 cup sugar

1/4 cup unsweetened baking cocoa

2 teaspoons vanilla extract

3 eggs

1/4 cup butter

1 cup evaporated milk

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts

1/2 cup sweetened flaked coconut

Directions:

In a bowl mix together the graham cracker crums, 3 tablespoons of melted butter and 2 tablespoons of sugar. Once mixed well press firmly into the bottom of a 9 inch springform pan. Bake at 350 degrees for 5 minutes to set.

In a large bowl beat with an electric mixer the cream cheese, one cup of sugar and 1/4 cup of cocoa until blended well. Add the 3 eggs one at a time until blended well. Pour mixture into the pie crust.Bake at 350 degrees for 30 minutes. When finished baking remove from pan and chill for 4 hours.

In a medium bowl mix together the evaporated milk, 1 egg, 1/2 teaspoon of vanilla extract walnuts and flaked coconut. Pour into a medium saucepan and cook over medium heat for 5 minutes. Spread over top of cheesecake.

Serves 10