Dissolve yeast in warm water in a large bowl.

Stir in 1 cup of flour, 1/4 cup of sugar, salt, 1 egg, and softened butter until smooth.

Add enough remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 3 to 5 minutes.

Cover the dough and let it rest for 20 minutes.

Preheat oven to 350°F (175°C).

Grease a jelly roll pan (15 1/2 x 10 1/2 x 1-inch).

Press the dough into the bottom and up the sides of the pan.

In a large bowl, beat cream cheese on medium speed until smooth.

Gradually beat in 1 cup of sugar and cocoa until fluffy.

Beat in 3 eggs, one at a time, and vanilla, scraping the bowl occasionally.

Pour the cream cheese mixture into the crust.

Bake until the crust is golden brown and the center is set, about 25 minutes.

Cool completely.

Spread with Coconut-Pecan Topping.

Refrigerate until chilled and firm, at least 1 hour.

Cut into about 2-inch squares.

Serve and enjoy.