Chocolate Chunk-Macaroon Pie Cheesecake

• 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup granulated sugar
• 3 eggs, divided
• 2 tsp. vanilla, divided
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 Tbsp. flour
• 3/4 cup firmly packed light brown sugar
• 1-3/4 cups PLANTERS Pecan Halves
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

1. Preheat oven to 350F.
2. Line 9-inch pie plate with pie crust as directed on package.
3. Beat cream cheese, granulated sugar, 1 of the eggs and 1 tsp.
4. of the vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add coconut; mix well.
6. Spoon into pie crust.
7. Add butter and flour to same bowl; beat on medium speed until blended.
8. Add brown sugar, remaining 2 eggs and 1 tsp.
9. vanilla; mix well.
10. Stir in pecans and chocolate chunks.
11. Carefully spoon over cream cheese layer.
12. Bake 40 to 50 min.
13. or until center is set.
14. Cool on wire rack.
15. Refrigerate several hours or until chilled.
16. Store leftover pie in refrigerator.

ready, philadelphia cream cheese, granulated sugar, eggs, vanilla, s angel, butter, flour, brown sugar, halves, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-chunk-macaroon-pie-cheesecake-56633.aspx (may not work)