Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator. Variation: Omit pie crust. Line 8- or 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Mix 1-1/2 cups NILLA Wafer Crumbs and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake and cool as directed. Remove dessert from pan, using foil handles. Cut into 16 bars.
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