Grease a 9x13-in pan. Sprinkle nuts and coconut on bottom of pan. Mix cake as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar, and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like the cheese cake batter.

Drop by spoonfuls over the chocolate cake batter, leaving atleast a 1-in margin around the sides of pan. (This prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl but be sure not disturb the nuts and coconut-keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350°f for 50 mind.