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1
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
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2
Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down.
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Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil.
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Then turn the pan right side up.
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Place the foil in the pan and gently press it into place.
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Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper.
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Set aside.
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8
To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted.
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Stir in the salt, sugar and vanilla.
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Remove from heat and stir in the eggs one at a time.
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Add the flour and stir well to mix, then stir in the pecans and coconut.
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Turn the batter into the prepared pan and smooth the top.
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Let stand.
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14
To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft.
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Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
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16
Pour the cheesecake mixture in a ribbon over the top of the brownie layer.
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Smooth the top.
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Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern.
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Smooth the top again.
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Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
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Cool to room temperature.
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Then place in the freezer for about one hour until firm.
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23
Cover with a piece of wax paper and, on top of that, a cookie sheet.
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24
Turn the pan and cookie sheet upside down, remove the pan and peel off the foil.
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25
Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
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26
Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings.
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27
These may be wrapped individually in clear plastic wrap.
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But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking.
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Store these in the refrigerator or the freezer.
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30
They may be served frozen.
