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1
For the Chocolate Cookie Crust: In a medium bowl stir together flour, sugar, and cocoa powder.
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2
Add egg, butter or margarine, and vanilla extract.
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3
Beat with an electric mixer till well combined.
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4
With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan.
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5
Bake at 350F for 12 to 15 minutes or till lightly browned.
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6
Remove from oven and set aside.
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7
For the Chocolate Filling: In a large bowl combine cream cheese, sugar, and sour cream.
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8
Beat with an electric mixer till smooth.
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9
Add eggs and egg yolk, one at a time, beating well after each addition.
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10
Beat in vanilla extract.
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11
Stir in melted chocolate.
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12
Pour the cream cheese mixture over the crust.
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13
Bake at 350F for 15 minutes.
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14
Lower the temperature to 200F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny.
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15
Remove the cake from the oven and run a knife around the inside edge of the pan.
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16
Chill, uncovered, overnight.
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17
For the Coconut Pecan Topping: In a small saucepan melt the butter or margarine.
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18
Stir in sugar, evaporated milk, and egg yolk.
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19
Cook and stir over low heat about 10 minutes or until thickened.
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20
Stir in 2/3 cup of the coconut, chopped pecans, and vanilla extract.
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21
Spread over the chilled cake.
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22
Garnish with remaining coconut, pecan halves, and chocolate curls.
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23
Chill till serving time.
