German Chocolate Cheesecake

4 bars semi-sweet baking chocolate, broken in pieces
Three 8-oz. packages cream cheese
3/4 cup sugar
1/2 cup sour cream
2 tsp. vanilla extract
2 tbsp. all-purpose flour
3 eggs

Coconut-pecan Graham Crust:
1 cup graham cracker crumbs
2 tbsp. sugar
1/3 cup butter or margarine
1/4 cup flaked coconut
1/4 cup pecans, chopped

Coconut-pecan Topping
1/2 cup butter or margarine
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 extract

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.

Coconut-Pecan Topping:
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.

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Cajun Country -- New Iberia, Louisiana