Source  Mel's Kitchen Cafe

Recipe Added:  11/20/2011

Preheat oven to 350 Butter a 9x9 pan Line with greased parchment paper or foil, leaving a 2-inch overhang on 2 sides Stir together graham cracker crumbs and 2 cups coconut In a microwave-safe bowl, place both chocolates, 3 Tbsp sugar and butter Microwave for one minute at 50% power Stir Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth Cool slightly until lukewarm Quickly whisk in one egg

Stir the chocolate mixture into the graham cracker/coconut mixture Press evenly into the bottom of the prepared pan Bake until set, about 10 minutes Transfer to a wire rack, and let cool in pan Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes Reduce the speed to medium, and add eggs, 1 at a time, until well combined Beat on medium-high speed until completely smooth, about 3 minutes

Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth Pour over cooled crust Sprinkle remaining 1 cup coconut evenly over the top Bake for 32-35 minutes, until top is set and golden brown Cool in pan then chill, loosely covered, overnight Run a sharp knife around edges of pan, and use parchment handles to lift out the cheesecake Cut into 1-inch squares The bars will keep up to 4 days in an airtight container kept in the refrigerator

1. http://www.melskitchencafe.com/2010/12/chocolate-haystack-cream-cheese-squares-sugar-rush-7.html