German Chocolate Cheesecake

Ingredients

• 0.7 cup caramel sundae topping fat-free
• 0.3 teaspoon coconut extract 
• 16 ounce blocks cream cheese fat-free softened
• 0.5 cup dutch process cocoa 
• 2 large egg whites 
• 2 large eggs 
• 0.7 cup flour all-purpose
• 3 tablespoons flour all-purpose
• 0.5 cup fudge topping fat-free hot
• 1 tablespoon ice water 
• 0.3 cup milk 2% reduced-fat
• 0.3 cup pecans toasted chopped
• 2 tablespoons stick margarine chilled cut into small pieces
• 1.5 cups sugar 
• 2 tablespoons sugar 
• 0.3 cup coconut or sweetened flaked toasted
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• springform pan
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
3. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse until combined.
4. Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with cooking spray.
5. Bake at 400 for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 32
6. To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth.
7. Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts.
8. Add eggs and egg whites, 1 at a time, beating well after each addition.
9. Add chocolate mixture; beat well.
10. Pour cheese mixture into prepared pan.
11. Bake at 325 for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched.
12. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.
13. To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.