Caramel-Coconut-Pecan Cheesecake Bars

2 C. graham cracker crumbs
1/2 C. butter, melted
4 (8oz.) pkg. cream cheese, softened
3/4 C. sugar
1/4 C. all-purpose flour
3 large eggs
1 Tbsp. vanilla extract

Stir together graham cracker crumbs and butter; press into bottom of lightly greased 9 X 13 in. pan. Bake at 350 degrees 8 min. Remove from oven and cool on wire rack.
Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.
Add eggs, one at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
Bake at 350 degrees for 40 min. or until set. Remove from oven and cool on a wire rack.


Quick Coconut-Pecan Frosting:
2 (14oz.) cans sweetened condensed milk
1/2 C. firmly packed light brown sugar
1/2 C. butter
1 tsp. vanilla
1 1/2 C. sweetened flaked coconut
1 1/2 C. chopped pecans, toasted
miniature chocolate chips for garnish, if desired

Place first 4 ingredients in a heavy saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3-5 min. or until mixture reaches a pudding-like thickness. Remove from heat and stir in coconuts and pecans.
Pour warm Quick Coconut Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours, sprinkling with chocolate chips after 1 hour, if desired. Cut into squares.