Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1" up sides of a 9" springform pan. Bake at 350° for 10 to 12 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325°.
Combine flour and 1 tablespoon brown sugar; then cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in 1/2 cup coconut and 1/2 cup pecan pieces. Set mixture aside.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup brown sugar, beating well. Add sweet potato, Kahlúa, and 3/4 teaspoon cinnamon; beat at low speed until blended. Add eggs, one at a time, beating after each addition. Pour batter into prepared crust.
Bake at 325° for 45 minutes. Remove cheesecake from oven and sprinkle coconut mixture over top. Bake 25 additional minutes. Let cheesecake cool to room temperature in pan on a wire rack. Cover and chill. Before serving, remove sides of pan. Garnish, if desired.
Note: Sprinkling cinnamon over two intricately shaped forks offers an appetizing invitation to enjoy this luscious slice.