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1
Crust: In a medium bowl, stir together flour, sugar and cocoa.
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2
Add egg, butter and vanilla.
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3
Beat with mixer till well combined.
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4
With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
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5
Bake crust at 350u00b0 for 12 to 15 minutes or until lightly brown.
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6
Set crust aside to cool (in pan) while mixing filling.
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7
Filling: In large bowl, combine cream cheese, sugar& sour cream.
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8
Beat with mixer till smooth.
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9
Add eggs and yolk one at a time.
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10
Beat well after each addition.
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11
Beat in vanilla.
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12
Stir in chocolate.
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13
Pour filling over crust.
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14
Bake at 350u00b0 for 15 minutes, lower temp to 200u00b0 and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
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15
Remove cake from oven, and run a knife around the inside edge of pan.
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16
Chill cake uncovered overnight!
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17
Coconut Pecan Topping: Melt butter in small saucepan.
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18
Stir in sugar, evap milk and egg yolk.
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19
Cook and stir over low heat about 10 minutes or till thickened.
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20
Stir in 2/3 cup coconut, chopped pecans and vanilla.
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21
Spread topping over cake.
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22
Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
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23
Keep cake in refrigerator till time to serve.
