PHILADELPHIA 3-STEP COCONUT CHEESECAKE

PHILADELPHIA 3-STEP COCONUT CHEESECAKE image

Number Of Ingredients 8

2 pkg (8-oz each) Philadelphia Cream Cheese, softened
1/2 c cream of coconut
1/2 c sugar
1/2 t vanilla
2 eggs
1 Honey Maid Graham Pie Crust (6 oz)
2 c thawed Cool Whip Whipped Topping
1/2 c Baker's Angel Flake coconut, toasted

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.