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Ingredients
- 25 chocolate wafer cookies, finely crushed (about 1-1/4 cups)
- 1 cup plus 2 Tbsp. sugar, divided
- 1/4 cup butter, melted
- 4 pkg. (8-ounces each) Philadelphia Brick Cream Cheese, softened
- 1 tsp. vanilla
- 1/2 cup coconut milk
- 4 eggs
- 2 oz. Baker's Semi-Sweet Chocolate, broken into small pieces
- 1 cup Cool Whip Whipped Topping (Do not thaw.)
- 1 cup sweetened flaked coconut
- 1/4 cup sliced almonds, toasted
Details
Servings 16
Preparation time 20mins
Adapted from kraftcanada.com
Preparation
Step 1
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate cheesecake 4 hours.
Microwave semi-sweet chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.
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