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1
Preheat oven to 350u00b0F.
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2
In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
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3
Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
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4
Bake in a 350u00b0F oven for 8 to 10 minutes.
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5
Cool slightly.
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6
Increase oven temperature to 375u00b0F.
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7
In a saucepan, melt the chocolate over low heat, stirring constantly.
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8
Remove from heat; cool.
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9
In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
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10
Add the flour and beat well.
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11
Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
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12
Spoon into cooled crust.
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13
Place on shallow baking pan in oven.
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14
Bake at 375u00b0F for 45 to 50 minutes or until center appears nearly set when shaken.
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15
Cool on wire rack for 15 minutes.
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16
Loosen cake from sides of pan.
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17
Cool 30 minutes longer; remove sides of pan.
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18
Cool completely on wire rack.
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19
To make Coconut-Pecan Topping: In small saucepan, melt butter.
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20
Stir in brown sugar, half and half and corn syrup.
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21
Cook and stir over medium heat until it is bubbly.
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22
Stir in coconut, pecans and vanilla.
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23
Remove from heat and cool for 5 minutes.
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24
Spread Coconut-Pecan Topping over cheesecake.
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25
Cover and refrigerate for 3 to 24 hours.
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26
Garnish with pecan halves dipped half-way in chocolate.
