Coconut Chocolate Cheesecake

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Crust:
1-1/2 cups graham cracker crumbs
1 cup shredded coconut
¼ cup butter, melted

Filling:
1 cup semisweet chocolate chips
2 (8-ounce) packages cream cheese
1-3/4 cups sugar
3 tablespoons corn syrup
1 teaspoon vanilla
1 egg
2 egg yolks

Topping:
3 cups shredded coconut
6 tablespoons sour cream
2 ounces cream cheese
¼ cup powdered sugar
¼ cup cream of coconut

To prepare crust: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil.
Mix together crumbs, coconut and melted butter. Press into bottom and partially up sides of pan. Bake for 10 minutes; cool.

To prepare filling: Melt chocolate, stirring until smooth. Cool.
In a large bowl, beat together cream cheese and sugar until fluffy. Beat in melted chocolate, corn syrup and vanilla until blended. Add egg and egg yolks. Beat until completely incorporated.

Spoon batter into crusted. Bake until center is set, about 40 minutes. Cool briefly.

To prepare topping: In a large bowl, beat together all topping ingredients. Spoon over batter and spread gently to cover. Bake for 20 minutes. Cool completely on wire rack. Refrigerate for at least 4 hours.

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