1 and 1/4 Cups Chocolate Wafers or Graham Cracker Crumbs
(about18 wafers or 16 cracker squares) Coconut-Pecan-Frosting Heat oven to 350 degrees. Mix crumbs and 2 tablespoons sugar; mix in margarine thoroughly. Press crumb mixture evenly on bottom of ungreased spring form pan,9 x 3 inches. Bake 10 minutes;cool. Reduce oven temp to 300 degrees. Beat cream cheese in 3 quart bowl. Gradually beat in 1 cup sugar and the cocoa until fluffy;add Watkins Vanilla. Beat in eggs1 at a time. Pour over crumb mixture. Bake until mixture is firm for about 1 hour. Cover and refrigerate at least 3 hours but no longer then 48 hours. Prepare coconut pecan topping; Spread over cheesecake. Loosen cheesecake from side of pan. refrigerate any remaining cheesecake immediately. Coconut-Pecan Frosting
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