1Preheat oven to 350. Grease or non stick cook spray 10-12" spring form pan.
2In a heavy saucepan over medium heat, melt butter and chocolate. Remove from heat
3Beat sugar and eggs in a large bowl until well mixed.
4Add flours, extract and salt to sugar/egg mixture. Mix until well blended.
5Add melted chocolate to batter. Mix until well blended. Pour into prepared pan. Bake at 350 for 20-25 min.
6While brownie layer is baking, prepare cheesecake.
7Blend cream cheese, eggs and sugar in large bowl. Add chips, coconut and vanilla extract, stir to mix. Set aside
8Remove brownie layer from oven, spoon cheesecake mixture over hot brownie. Smooth with offset spatula. Return cheesecake topped brownie to oven. Bake an additional 15-18 min or just until the cheesecake is slightly "tacky" on top.
9Remove spring form pan to wire rack to cool 1-2 hours. DO NOT REMOVE SIDES FROM SPRING FORM PAN UNTIL READY TO SERVE. Can place in fridge to speed process.
After cheesecake topped brownie has cooled to the touch, prepare ganache.
11Heat heavy cream on stovetop but do not allow to boil. Add chocolate and stir until melted. Remove from heat. Allow to cool 15-18 min. Pour over cooled cheesecake topped brownie. Return to fridge. Allow to cool while frosting is prepared.
12German Chocolate Frosting
13Add sugar, evaporated milk and butter to heavy saucepan. Cook over medium heat until light caramel color and thick (coats back of clean metal spoon). TURN HEAT TO LOW, add lightly beaten egg yolks. Stir and allow to cook 1-2 min. Remove from heat.
14Add extract, coconut and chopped pecans. Allow to cool 20-25 min or until spreading consistency. Pour / spread frosting over ganache, cheesecake topped brownie. Return finished product to fridge. When ready to serve, remove sides from spring form pan.