CRUST:

3/4 c. flour
1/4 c. sugar
4 tsp. unsweetened cocoa powder
1 egg, lightly beaten
5 tbsp. butter, softened
3/4 tsp. vanilla extract

FILLING:

24 oz. cream cheese
3/4 c. sugar
1/2 c. sour cream
3 eggs & 1 egg yolk
1 1/4 tsp. vanilla extract
7 oz. German sweet chocolate, melted

TOPPING:

1/4 c. butter
1/3 c. sugar
1/3 c. evaporated milk
1 egg yolk, lightly beaten
1 c. flaked coconut
1/2 c. chopped pecans
1 1/4 tsp. vanilla extract

CRUST: Stir together flour, sugar and cocoa. Add egg, butter and vanilla. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of greased 9 inch springform pan. Bake at 350 degrees for 12 to 15 minutes and set aside.

FILLING: Combine cream cheese, sugar and sour cream; beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla and stir in melted chocolate. Pour over crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake 1 hour and 10 minutes or until center no longer looks wet or shiny. Run knife around inside edge of pan. Chill uncovered overnight. TOPPING: Melt butter in small saucepan. Stir in sugar, evaporated milk and egg yolk. Cook and stir over low heat about 10 minutes or until thickened. Stir in 2/3 cup coconut, pecans and vanilla. Spread over cake. Garnish with remaining coconut. Chill until serving time.