Preparation

• Heat oven to 350°F.
• Combine cookie crumbs and 3 Tbsp. butter; press onto bottom of 9-inch springform pan.  Bake 10 min.
• Beat cream cheese, flour and 1/2 cup sugar in large bowl with mixer until well blended. Add chocolate and 2 tsp. vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate cheesecake 4 hours.
• Pour milk into small saucepan.  Add 1/4 cup butter, and remaining sugar, egg and vanilla; cook on medium-low heat until butter is completely melted and mixture is thickened, stirring constantly. Remove from heat. Stir in coconut and pecans; cool completely.
• Spread coconut mixture over cheesecake just before serving.