Coconut Joy Cheesecake

By carol gorman

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. (250 g 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.)
• 1/2 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.

Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of 9-inch springform 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 55 min. to 1 hour or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. 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.