1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 TBS. butter, melted
2 (8oz) pkgs. cream cheese, softened
1 can creamy chocolate sweetened condensed milk
3 TBS. cornstarch
1 tsp. vanilla
1 cup chopped pecans
1 cup sweetened flaked coconut
1/2 - 3/4 cup caramel ice cream topping
Preheat oven to 325. Combine the first three ingredients in a medium mixing bowl. Then press evenly into the bottom of a 9X13" pan. In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, eggs, cornstarch, and vanilla, and beat for 2 minutes. Pour batter over the top of the crust. Sprinkle with chopped pecans. Bake for 15 minutes. Remove from oven.
Increase oven temperature to 350. Sprinkle top of cheesecake bars with coconut and return to oven 10-12 minutes, or until coconut is golden brown. Remove from oven and cool. Drizzle with caramel topping. Garnish with chocolate curls and dust with powdered sugar. Refrigerate until ready to serve.