Coconut Joy Cheesecake Bars

By KennyB07

Ingredients

• 25 chocolate wafer cookies, finely crushed
• 2 Tbsp. sugar
• 1/4 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 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 BAKER'S ANGEL FLAKE Coconut
• 1/4 cup PLANTERS Sliced Almonds, toasted

Details

Servings 16
Preparation time 20mins
Cooking time 395mins
Adapted from kraftrecipes.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 1 cup 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 center 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.