Coconut Cheesecake

We love this recipe.  This reminds us of the coconut cream pie at one of our favorite restaraunts.  We also cut this recipe in half to make 4 mini 4" cheescakes.  Yum~

Ingredients:

For Crust:

• 1½ cups graham cracker crumbs
• ¼ cup dark brown sugar
• 5 tbs butter, melted
• 1 tsp vanilla
• 1½ tbs finely minced coconut flakes

For Cheesecake:

• 3 8-oz cream cheese packs
• ¾ cup of Cream of Coconut
• 2 tbs sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1½ tbs corn starch
• ½ cup of sugar
• 3 tbs finely minced coconut flakes
• For Topping:
• 1½ cups shredded sweetened coconut
• 3 tbs of Cream of Coconut

Instructions:

Crust:

• Grease a 9-inch spring form, set aside.
• For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla
• Stir very well, until all incorporated
• Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side

Cheesecake:

• Preheat the oven to 325
• Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes
• Add the vanilla extract, sour cream, and cream of coconut. Mix until combined
• Add the eggs, one at the time, beating after each addition
• Add the corn starch and coconut flakes. Make sure that all ingredients are well combined
• For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside
• Pour the cheesecake batter into the pan with crust
• Bake for 40 minutes
• Take the cheesecake out and spread the topping evenly over the top. Bake for another 5-7 minutes