Ingredients
- Filling:
- 4 bars semi-sweet baking cholocate, broken into pieces
- 3 8oz pkg cream cheese, room temp
- 3/4 cup sugar
- 1/2 cup sour cream
- 2 tsp vanilla
- 2 tbsp all purpose flour
- 3 eggs, room temp
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/3 cup butter
- 1/4 cup flaked coconut
- 1/4 cup pecans, chopped
- Topping:
- 1/2 cup butter
- 1/4 cup light brown sugar
- 2 tbsp light cream
- 2 tbsp light corn syrup
- 1 cup flaked coconut
- 1/2 cup pecans, chopped
- 1 tsp vanilla
Preparation
Step 1
Preheat oven to 350 degrees.
Make the crust. In a small bowl, combine graham cracker crumbs and sugar. Stir in butter, coconut and pecans and mix thoroughly. Press mixture onto bottom of 1/2 inch up side of 9 inch sprinform pan. Bake 8-10 minutes. Cool.
Preheat oven to 450 degrees. In small microwave safe bowl, place chocolate. Microwave on high 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Set aside. In large mixing bowl, combine cream cheese, sugar, sour cream and vanilla; beat on medium speed until smooth. Add flour, 1 tbsp at a time, blending well. Add eggs and reserved chocolate, blend well. Pour into coconut pecan graham crust. Bake 10 minutes at 450 without opening oven door, reduce temp to 250 degrees. Continue baking for 35 minutes, remove from oven. With knife, loosen cake from side of pan. Cool comletely, remove side of pan. prepare topping and spread on top.
Make the topping. In a small saucepan, melt butter. Add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.