CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 tbsp. brown sugar

Combine crumbs, sugar, and butter. Press into bottom and sides of 9-inch spring form pan. Chill.

FILLING:

1 c. chocolate chips
2/3 c. brown sugar
2 tbsp. cocoa powder
1 tsp. almond flavoring
Graham cracker crust
Coconut topping
2 (8 oz.) pkgs. cream cheese
5 eggs
1 tsp. vanilla

Melt chocolate pieces in double boiler. Beat cream cheese until fluffy. Gradually beat in brown sugar and cocoa. Add eggs one at a time. Beat in melted chocolate, vanilla, and almond flavoring.

Turn into prepared springform pan and bake at 350 degrees for 45 minutes. Remove from pan and spread with 1 can ready to spread coconut pecan frosting on top.