Coconut Cake Cheesecake

By chelyc13

Ingredients

• FOR CRUST:
• 2 cups graham cracker crumbs
• 1 cup sweetened flaked coconut
• 1/2 cup salted butter, melted
• FOR FILLING:
• 2 (8oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 2 cups sour cream
• 1 teas lime juice
• 1 teas vanilla extract
• FOR TOPPING:
• 1/2 cup sweetend condensed milk
• 1/4 cup coconut milk
• 1 1/4 cups sweetened flaked coconut
• 1/2 teas vanilla extract

Preparation

Step 1

1. Preheat oven to 325.

2. In a medium bowl, combine graham cracker crumbs, coconut, and butter. Press evenly into the bottom and up the sides of an 8 inch springform pan. refrigerate for 10 minutes.

3. In a large bwol, combine cream cheese and sugar, beating at medium speed wtih an electric mixer until fluffy. add egg, one at a time, beating well after each addition. Add sour cream, lime juice, and vanilla, beating until well combined. Pour into prepared crust. Wrap aluminum foil tightly around bottom of springform pan.

4. Place springform pan in a large roasting pan. add boiling water to roasting pan to a depth halfwya up sides of springform pan.

5. Bake until center of cheesecake is set but jiggles slightly in the middle, approximately 1 hour and 15 minutes. Carefully remove cheesecake form roasting pan, and let cool completely on a wire rack. Refirgerate overnight.

6. In a samll bowl, combine sweetened condensed milk, coconut milk, coconut, and vanilla. top cheesecake with mixture. Serve immediately.