Crust:

Chocolate cookie crumbs – about 30 pieces (We used Oreos)

1 Tablespoon Sugar

2 Tablespoon Butter

Filling:

2 packages of cream cheese (8 ounce) PLUS One  3 ounce package

1 cup sugar

¼ cup cocoa

2 teaspoons vanilla

3 eggs

Pecan topping:

1/3 cup heavy cream OR evaporated milk

2 Tablespoon butter

2 Tablespoon brown sugar

2 egg yolks or 1 whole egg

½ cup chopped pecans

½ teaspoon vanilla

CAN add ½ cup flaked coconut

Directions:
Heat oven to 350*. Mix crumbs, and 2 tablespoons sugar; mix in butter thoroughly.  Press evenly on bottom of ungreased (8 or 9 inches) springform pan.  Bake 10 minutes, then cool.
Reduce oven temperature to 300*, beat cream cheese in 3 quart bowl.  Gradually beat in 1 cup of sugar, and the cocoa until fluffy:  add vanilla, beat in eggs, one at a time.  Pour over crumb mixture.  Bake until center is firm, about 1 hour.  Cover and refrigerate at least 3 hours, but no longer than 48 hours.
Prepare coconut-pecan topping; spread over cheesecake.  Loosen cheesecake from rim and remove rim. Refrigerate any remaining cheesecake immediately.