German Chocolate Cheesecake

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   For the cake:

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   1. Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

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   2. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

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   3. Bake at 325u00b0 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.

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   For frosting:

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   1. In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160u00b0 or is thick enough to coat the back of a metal spoon.

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   2. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

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   3. Cool until frosting reaches spreading consistency.

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   4. Frost cooled cake.

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    5. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.