German Chocolate Cheesecake

Submitted by Karla Kelsch

This is a super easy cheesecake recipe that uses a German Chocolate cake mix as the crust and it can be made the night before......Enjoy,

1 box German Chocolate Cake mix
1/2 C shredded coconut (I use the sweetened kind)
1/3 C margarine
1 egg
Blend above ingredients and press into ungreased 9x13 pan

3/4 C sugar
2 8oz pkgs cream cheese (I use the Nuefshatl/reduced fat stuff....you can't tell the difference)
2 eggs
2 tsp vanilla
Cream the sugar and cream cheese together. Add vanilla and eggs. Blend until smooth and spread over cake mixture. Bake at 350 for 20-25 minutes (it will probably take longer since we're at high altitude. You'll know it's done when it's set in the middle). Cool.

1/4 C sugar
2 C sour cream (a 16 oz container)
1 tsp vanilla
Mix the above and spread over cheesecake. Refrigerate 8 hours. Serve with Cocoa Sauce over the top (recipe below)

Cocoa Sauce
1 C sugar
2 Tbsp cocoa
2 Tbsp margarine
7/8 C evaporated milk
1 tsp vanilla
In a bowl, whisk the sugar and cocoa toegher until thoroughly mixed. In a small saucepan, melt margarine and add evaporated milk. Whisk in the sugar/cocoa mixture. Bring to a boil. Boil 1 minute. Add vanilla.

I usually let the cocoa sauce cool and then pour a spoonful (or 2 :) ) over each slice of cheesecake.