ANN COX EASTES / KROGER
2 c crushed coconut cookies
1/4 c sugar
1/4 c butter, melted
3 (8-oz) pkg cream cheese, softened
1/2 c sugar
1 (15-oz) can cream of coconut
1 1/2 c fresh frozen coconut, thawed
1/2 c sweetened shredded coconut, toasted
Combine crumbs, sugar and butter in a small bowl, mixing completely. Firmly press into the bottom and 1-inch up sides of a 9-inch springform pan that has been coated with vegetable spray. Bake crust at 350 F for 8-10 minutes; let cool in pan. In a large mixing bowl beat the cream cheese with an electric mixer, gradually adding sugar. Add eggs, two at a time, beating well after each addition. Stir in cream of coconut and coconut; beat to mix. Pour filling into prepared crust. Bake at 325F for 50-55 minutes or until cheesecake looks almost set, but still shakes slightly in center. Remove from oven and let stand for 10 minutes. Sprinkle toasted coconut around rim of cheesecake or in center, as desired. Cool and chill for 8 hours or overnight. Carefully run a sharp knife around the rim of the cheesecake; loosen the outside of the pan. Carefully run a long sharp knife under the crust of the pan to loosen. Carefully transfer cheesecake to serving plate. Yield: 10-12 servings.
**May serve with a strawberry, raspberry or chocolate sauce or just garnish with toasted coconut and fresh fruit.