I wish I had the name of the book that I borrowed from my friend. I was able to find a ton of lovely desserts out of this recipe book she had. The nice thing about this cheesecake is if the cake top does crack you get to cover it up with toasted coconut.
1 can (3 1/2 ounces) flaked coconut
1 1/3 c, divided
20 chocolate wafer cookies
1 c. finely chopped pecans
2 Tbl. sugar
1/4 margarine or butter, melted
3 pkgs. (8 oz each) cream cheese, softened
2 Tbl. all-purpose flour
1 can (15 oz) Coco Lopez Cream of Coconut
Whipped cream for garnish
1. Preheat oven to 300 degrees F.
2. To toast coconut. spread on baking sheet. Bake 4 to 6 minutes or until light golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside.
3. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
4. Combine cookie crumbs, pecans and sugar in small bowl; stir in margarine. Press firmly onto bottom of 9-inch springform pan.
5. Beat cream cheese with electric mixer at high speed until fluffy. Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once. Gradually beat in cream of coconut. Stir in 3/4 c. toasted coconut with wooden spoon.
6. Pour over crust. Bake 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft). Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan.
7. Spoon whipped cream into pasty bag fitted with star decorating tip. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream border.
Makes 10 to 12 servings.