Chocolate Chunk-Macaroon Pie Cheesecake

• 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup granulated sugar
• 3 eggs, divided
• 2 tsp. vanilla, divided
• 1/2 cup sweetened flaked coconut
• 1/4 cup butter, melted
• 2 Tbsp. flour
• 3/4 cup packed brown sugar
• 1-3/4 cups pecan halves
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped

1. Heat oven to 350F.
2. Prepare pie crust in 9-inch pie plate as directed on package for one-crust filled pie.
3. Beat cream cheese, granulated sugar, 1 egg and 1 tsp.
4. vanilla in large bowl with mixer until blended.
5. Add coconut; mix well.
6. Pour into crust.
7. Add butter and flour to same bowl; beat until blended.
8. Add brown sugar, remaining eggs and vanilla; mix well.
9. Stir in nuts and chopped chocolate.
10. Carefully spoon over cream cheese layer.
11. Bake 40 to 50 min.
12. or until centre is set.
13. Cool.
14. Refrigerate 2 hours.

ready, cream cheese, granulated sugar, eggs, vanilla, coconut, butter, flour, brown sugar, pecan halves, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-chunk-macaroon-pie-cheesecake-178424.aspx (may not work)