Preheat oven 450F. 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 mixer bowl, combine cream cheese, sugar, sour cream and vanilla; beat on medium speed of electric mixer until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs and reserved chocolate; blend well. Pour into coconut pecan graham crust. Bake 10 minutes at 450F without opening oven door, reduce oven temperature to 250F. Continue baking 35 minutes; remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare topping and spread on top.
Coconut-pecan Graham Crust
Heat oven to 350F. In small bowl, combine graham cracker crumbs and sugar. Stir in butter, coconut, and pecans; mix thoroughly. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 to 10 minutes. Cool.
In 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.
Cajun Country -- New Iberia, Louisiana