#2475 - Cocoa Cheesecake

(by Shirley McNevich)

Crust: 4 cups Bisquick; 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/3 cup softened butter; 2 TBSP Hershey's cocoa; 1 egg

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla

Topping: 2 cups Breakstone's sour cream; 1/4 cup Domino's dark brown sugar (packed); 1 TBSP vanilla; 1/3 cup Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add 1/2 cup white sugar and butter--beat. Add 1 egg--beat. Add cocoa and 1/2 cup coconut--beat. Slowly add Bisquick--beat (remove bowl from mixer and continue with a pastry blender when it gets too dry for the mixer). Press the mixture into a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 2 eggs and 3/4 cup white sugar--beat. Add 2 tsp. vanilla--beat. Pour batter into prepared crust. Bake at 350 degrees for 25 minutes or until cheesecake is set. In a bowl add sour cream, brown sugar and 1 TBSP vanilla--stir until mixed. As soon as you take the cheesecake out of the oven, spread the sour cream mixture over the top of the hot cheesecake. In a bowl add chopped pecans and 1/3 cup coconut--stir until mixed. Sprinkle the pecan mixture over the whole top of the cheesecake. Cool completely. Refrigerate overnight.