German Chocolate Cheesecake Squares
I love this recipe, and plan on making it this weekend.  It'll take you a chunk of time, but believe me, the results are well worth the effort.

Preheat oven to 350 degrees.
 
crust:
1 pkg active dry yeast
1/2 cup lukewarm water
2- 2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 egg
1/2 cup butter, softened		 filling:
2 8-oz packages cream cheese plus 1 3-oz package, softened
1 cup sugar
1/3 cup cocoa powder
3 eggs
2 tsp vanilla

coconut-pecan topping:
1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup butter
2/3 cup coconut
1/2 cup chopped pecans
1 tsp vanilla		  

Crust:  Dissolve yeast in warm water in large bowl.  Stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg, and butter, stirring until smooth.  Add enough remaining flour to make dough easy to handle.  Turn onto lightly floured surface and knead 3-5 minutes until smooth and elastic.  Cover and let rest 20 minutes.  Grease a 15 1/2 x 10 1/2 x 1 inch pan.  (If you don't have a pan that size, you can use a 9 1/2 x 13 inch pan.)  Press dough in bottom and up the sides of the pan.

Filling:  In a large bowl, beat cream cheese on medium speed.  Gradually beat in 1 cup sugar and cocoa until fluffy.  Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally.  Pour into crust.  Bake until crust is golden brown and center is soft, about 25 minutes.  Cool.  Spread with topping.

Topping:  Heat sugar, egg, milk, and butter over medium heat, stirring constantly until thick, about 12 minutes.  Remove from heat and stir in remaining ingredients.  Spread over cooled bars.  Refrigerate until firm, at least one hour.  Cut into squares.

Store in refrigerator...if there are any left to share. <g>

Makes approximately 3 dozen squares.

Happy eating!!

May 2005