2 teaspoons cornstarch
1/4 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine, melted
3/4 cup chopped pecans (toasted)
3/4 cup flaked coconut
1 teaspoon vanilla extract
For Crust: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan. To make the crust, combine 1/2 cup softened butter or margarine, 1/3 cup sugar, followed by 1 egg and than 1 1/2 cups flour. Spread to the edges and about 1-inch up the sides of the springform pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
For Cheesecake: Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, flour, and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add melted chocolate, evaporated milk, and vanilla; mix well. Spoon into prepared pan; bake at 325 degrees for 1 hour. (Test: 150 degrees F. in center) Remove from oven; cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides from pan. Prepare the topping towards the end of the baking period.
For Topping: Combine cornstarch and sugar in saucepan. Gradually add milk and butter. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute; stirring constantly. Remove from heat; stir in pecans, coconut, and vanilla. Cool. (Yield: 1 1/3 cups.)
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.
Yield 10 to 12 servings.
* Place chocolate in pyrex measuring cup and place in pan with boiling water. When melted add evaporated milk and vanilla and mix well before adding to cream cheese mixture.