Coconut Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1 1/3 cups flaked coconut, divided
• 20 chocolate wafer cookies
• 1 cup finely chopped pecans
• 2 tablespoons granulated sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can cream of coconut
• whipped cream (to garnish)

Recipe

• 1 preheat oven to 400°f.
• 2 to toast coconut, spread on baking sheet. bake 4 to 6 minutes or until lightly golden brown, stirring frequently. remove coconut from baking sheet and cool; set aside. place cookies in food processor or blender container; process with on/off pulses until finely crushed.
• 3 combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
• 4 press firmly onto bottom of 9-inch springform pan.
• 5 beat cream cheese with electric mixer at high speed until fluffy.
• 6 add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
• 7 gradually beat in cream of coconut.
• 8 stir in 3/4 cup of the toasted coconut with a wooden spoon. pour over crust.
• 9 bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
• 10 carefully loosen cheesecake from edge of pan with spatula. cool on wire rack; refrigerate until firm. remove side of pan. spoon whipped cream into pastry bag fitted with star decorating tip.
• 11 pipe around edge of cheesecake. sprinkle remaining toasted coconut inside whipped cream boarder.