Coconut Cream Cheesecake (copycat)

Total Time: 3 hrs Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

Ingredients

• 2 1/2 cups grated fresh coconut
• 1 cup whipping cream, scalded
• 3 cups all-purpose flour
• 1/3 cup cold butter, sliced
• 4 teaspoons granulated sugar
• 20 ounces cream cheese
• 1 1/2 cups granulated sugar
• 4 eggs
• 2 egg yolks
• 2 1/2 tablespoons coconut liqueur
• 1 teaspoon fresh lemon juice, no subs please
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1/4 teaspoon cream of coconut
• 1/2 teaspoon coconut liqueur
• toasted coconut flakes, garnish

Recipe

• 1 preheat oven to 325°f.
• 2 puree coconut and cream in blender for 4 minutes; set aside to cool.
• 3 cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• 4 bake for 25 minutes, or until golden brown.
• 5 cream together cream cheese and 1-1/2 cups sugar.
• 6 stir in cooled puree.
• 7 slowly stir in eggs and yolks.
• 8 stir in 2-1/2 tablespoons liqueur, lemon juice and extracts.
• 9 pour into prepared crust.
• 10 bake until sides of cake are dry and center is set, about 1 hour.
• 11 allow cheesecake to cool for 30 minutes.
• 12 beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• 13 bake for 10 minutes.
• 14 allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• 15 sprinkle coconut flakes over top before serving.
• 16 enjoy!