1 pkg. German chocolate cake mix
1/2 c. shredded coconut
1 egg
1/3 c. soft butter

FILLING:

2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
2 tsp. vanilla

TOPPING:

2 c. sour cream
1 tbsp. vanilla
1/4 c. sugar

Blend the crust ingredients on low speed until crumbly. Lightly press in an ungreased 13x9 inch pan.

Beat the filling ingredients on low-medium speed until smooth and fluffy. Spread over cake mixture and bake for 20-25 minutes at 350 degrees.

Mix the topping ingredients until smooth. Spread topping over cheesecake and refrigerate 8 hours or overnight. Cut into small squares or bars or larger pieces for dessert.