Instructions: HEAT oven to 350 degrees. Beat baking mix, 1/2 cup granulated sugar, 1/2 cup coconut, the margarine, cocoa and 1 egg in large bowl on low speed until crumbly. Press lightly in ungreased rectangular pan, 13x9x2 inches.

BEAT cream cheese, 2 eggs, 3/4 cup granulated sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over crust.

BAKE about 25 minutes or until set. Mix sour cream, brown sugar and 1 tablespoon vanilla until smooth. Immediately spread over cheesecake. Mix 1/3 cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes.

Cover and refrigerate at least 5 hours. 18 servings.

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