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You love the cake. You'll love the cheesecake, too.

For the crust:

• 1 cup chocolate wafer crumbs
• 2 tablespoons sugar
• 3 tablespoons butter, melted

Preheat oven to 350°F.

Combine the chocolate wafer crumbs, sugar and melted butter. Press firmly into the bottom of an ungreased 9-inch springform pan. Bake for 10 minutes.

For the filling:

• 3 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 4-ounce package Baker's German Sweet Chocolate, melted
• 1-1/2 teaspoons vanilla extract
• 3 large eggs

Using an electric mixer at medium speed, beat together the cream cheese, 1/2 cup sugar and flour until well blended. Add the melted chocolate and vanilla, mixing well.

At low speed, add the 3 eggs, one at a time, beating well after each addition, just until blended. Do not overbeat.

Pour mixture over baked crust, and bake at 350°F for 45 to 50 minutes, until center is barely set.

Allow cake to cool, then run a thin knife blade around rim of pan to loosen, and spring the pan. Refrigerate at least 4 hours.

For the topping:

• 1/3 cup canned evaporated milk
• 1/4 cup plus 1 tablespoon sugar
• 1/4 cup (1/2 stick) butter
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans, toasted (see Note below)

Combine the milk, sugar, butter, egg in small saucepan. Cook, stirring constantly, over medium-low heat until mixture reaches 160°F on an instant-read thermometer. Mixture will thicken.

Remove from heat and stir in coconut and chopped pecans. Allow mixture to cool. Then spread mixture evenly over top of cheescake. Serve immediately or refrigerate. Refrigerate leftovers.

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Note: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.