Anne's German Chocolate Cheesecake

(i would love to take credit, but it is from my amazing hershey's cookbook)

Coconut-pecan graham crust (recipe to follow)
4 bars (1oz each) Hershey’s semi-sweet baking chocolate, broken into pieces
3 packages (8 oz each) cream cheese, softened
¾ cup sugar
½ cup sour cream
2 tsps vanilla
2 tbsp flour
3 eggs
coconut-pecan topping (recipe to follow)

prepare coconut-pecan graham crust, increase oven temp to 450 degrees. In small bowl, place chocolate and microwave on high 1-1 ½ minutes or until chocolate is smooth and melted. In large mixer on medium speed, beat cream cheese, sugar, sour cream and vanilla until smooth. Add flour, blend well. Add eggs and melted chocolate, beat until blended. Pour into prepared crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250 and continue baking for 35 minutes. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely, remove side of pan. Prepare coconut-pecan topping, spread over top of cheesecake. Refrigerate several hours. Garnish as desired. Cover, refrigerate leftover cheesecake

crust
1 cup graham cracker crumbs
2 tbsp sugar
1/3 cup butter melted
¼ cup sweetened coconut flakes
¼ cup chopped pecans

heat oven to 350 degrees. In a small bowl, combine graham crackers and sugar. Stir in butter, coconut and pecans. Pressure mixture onto bottom and ½ inch up sides of 9 inch springform pan. Bake 8-10 minutes or until lightly browned. Cool completely.

Topping
½ cup (1 stick) butter
¼ cup packed light brown sugar
2 tbsp light cream
2 tbsp light corn syrup
1 cup sweetened coconut flakes
½ cup chopped pecans
1 tsp vanilla

in a 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.