Coconut Joy Cheesecake

Name: Coconut Joy Cheesecake
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.); 1/2 cup BAKER'S ANGEL FLAKE Coconut; 1/4 cup PLANTERS Sliced Almonds, toasted

12 ingredients

16 steps

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.)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup PLANTERS Sliced Almonds, toasted

Directions

1

Heat oven to 325F.
2

Combine cookie crumbs, 2 Tbsp.
3

sugar and butter.
4

Press onto bottom of 9-inch springform pan.
5

Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
6

Add vanilla; mix well.
7

Gradually beat in milk until blended.
8

Add eggs, 1 at a time, mixing on low speed after each just until blended.
9

Pour over crust.
10

Bake 55 min.
11

to 1 hour or until center is almost set.
12

Run knife around rim of pan to loosen cake; cool before removing rim.
13

Refrigerate cheesecake 4 hours.
14

Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.
15

; whisk until chocolate is completely melted and mixture is well blended.
16

Pour over cheesecake; top with coconut and nuts.