In mixing bowl combine Crumbs, coconut, nuts and 1/4 Cup sugar. Pour in melted margarine and mix thoroughly. Grease bottom and sides of a 9 0r 10 inch springform pan. Press crumbs on bottom and up sides 1 1/2 inches. Wrap a piece of foil around bottom of pan and up sides about 2 inches so that seams of springform pan are covered; set aside. Place softened cream cheese in a mixing bowl with 1 Cup sugar and flavorings; beat at high speed with an electric mixer till creamy. Beat in eggs 1 at a time. Blend in sour cream. Pour mixture into prepared pan and smooth top. Place springform pan on a cookie sheet and pour about 1 inch of water on cookie sheet to help the cheesecake cook evenly. (check occasionally to make sure there is water in the cookie sheet, since this helps the cheesecake bake more even and helps prevent it from falling when done). Place in Oven. Bake for 60-70 minutes, or until center is set (When you carefully touch the center, the filling will not stick to your hand and will be firm. Turn off oven, leaving door slightly ajar and leave cheesecake in oven 1 hour. Remove from oven, cool completely. Chill 4 hours or overnight. Remove side of springform pan. Top with pie filling if desired.