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German Chocolate Cheesecake Squares

1 1/2 c graham cracker crumbs
1/2 c pecans, finely chopped
1/2 c sugar
1/3 c butter, melted
3 8-oz pkgs cream cheese, softened
1 cn sweetened condensed milk
8 oz sweetened cooking chocolate, melted
3 eggs
1 tb vanilla extract
1 can sweetened condensed milk
3 egg yolks
1/2 c butter
1 1/3 cup coconut
1 c pecans, chopped
1 ts vanilla

Preheat oven to 350F. Combine crumbs, pecans, sugar and butter,
press firmly on bottom of a 9 x 13" pan. In large mixer bowl, beat
cheese until fluffy. Gradually beat in sweetened condensed milk
until smooth. Add chocolate, eggs and vanilla, mixing well. Pour
into prepared pan. Bake for 40 minutes or until center is set.
Cool. Top with Coconut Pecan Topping. Chill. Cut into squares.
Refrigerate leftovers.

Coconut Pecan Topping:

In a heavy saucepan, combine sweetened condensed milk and 3 egg
yolks; mix well. Add butter. Over medium-low heat, cook and stir
until thickened and bubbly, 8 to 10 minutes. Remove from heat; stir
in coconut, pecans and vanilla. Cool 10 minutes. (Makes 2 3/4 cups.)


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