Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan or coat with non-stick spray.
To make crust, mix graham cracker crumbs and melted butter. Press evenly in bottom of pan.
Bake 10 minutes. (Leave oven on.) Cool on a wire rack.
To make filling, beat cream cheese in a medium mixer bowl with electric mixer until smooth. Gradually beat in sugar. Beat in eggs. Add coconut, yogurt, and flour. On low speed, beat until well blended. Carefully spread evenly over crust to within 1/4 inch of edges.
Bake 30 minutes or until set. Cool pan on a wire rack 10 minutes. Spoon pie filling evenly over filling.
Chill at least 1 hour. Cut into squares with a sharp knife. Store loosely covered in the refrigerator.
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