COCONUT-LIME CHEESECAKE

Coconut-Lime Cheesecake image

Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.

Provided by My Food and Family

Categories Dairy

Time 6h40m

Yield 16 servings

Number Of Ingredients 9

Ingredients

30 square shortbread cookies, finely crushed (about 2 cups)
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Zest and juice from 2 limes
4 eggs
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 325ºF.
Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
Serve topped with COOL WHIP and toasted coconut.

Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g