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1
Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides.
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2
Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water).
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3
Cook, stirring, until the butter melts and the sugar dissolves.
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4
Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes.
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5
Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts.
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6
Spread in the prepared baking dish.
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7
Cover with plastic wrap and refrigerate until set, about 45 minutes.
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8
Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy.
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9
Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy.
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10
Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
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11
Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted.
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12
Quickly spread the chocolate over the filling.
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13
Top with whole walnuts and refrigerate until set, 30 minutes.
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14
Remove from the pan and cut into squares.
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15
Store in the refrigerator for up to 1 week.
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16
Photograph by Johnny Miller
