In a medium bowl, combine the graham cracker crumbs, the 2 tablespoons granulated sugar, the melted butter, coconut, and pecans. Press into bottom and 1/2 inch up side of a 9-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes. Cool slightly.
In a saucepan, melt the chocolate over low heat. Remove from heat; cool.
For filling, in a large bowl, beat together the cream cheese, the 3/4 cup granulated sugar, the sour cream, and vanilla. Add the flour and beat well. Add the eggs and cooled chocolate; beat until just combined.
Turn the filling into the cooled crust. Bake in a 375 degree F oven for 45 to 50 minutes or until the center appears nearly set when you shake it. Cool for 15 minutes. Loosen the side of the cheesecake from the side of the pan. Cool for 30 minutes. Remove the side of the pan.
Spread the Coconut-Pecan Topping over the cheesecake. Cover and refrigerate for at least 3 hours or up to 24 hours. Makes 12 to 14 servings.
In a small saucepan, melt butter. Stir in packed brown sugar, light cream or half-and-half, and corn syrup. Cook and stir over medium heat until bubbly. Stir in flaked coconut, chopped pecans, and vanilla. Remove from heat; cool for 5 minutes. Spread over partially cooled cheesecake.
