Instructions: Stir together first 3 ingredients; press into bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool.

Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.

Bake at 350 degrees for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.

Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.

This recipe yields 12 servings.

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