White Chocolate and Coconut Cheesecake

Ingredients

• 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies
• crushed. about 12 cookies or 1 1/2 bags
• 4 tbsp butter
• melted
• 5 8 ounce packages of cream cheese
• at room temperature
• 1 cup granulated sugar
• 12 oz premium white chocolate
• melted
• at room temperature
• 3/4 cup coconut milk
• at room temperature
• 4 large eggs at room temperature and whisked to combine
• 1 1/2 tsp coconut extract
• 1 1/2 vanilla extract
• 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
• 6 oz semi sweet chocolate
• melted
• 1/4 cup toasted coconut
• 2 tbsp shaved white chocolate

Instructions

1. Preheat oven to 325.
2. Spray a springform pan with bakers spray
3. MAKE CRUST
4. Combine cookie crumbs with melted butter and mix until all is moist.
5. Press into bottom of prepared springform pan.
6. Place in refigerator to chill while preparing filling.
7. Wrap pan with double thickness of foil before filling
8. Toast coconut.
9. Recipe attached below
10. MAKE FILLING.
11. In a large bowl beat cream cheese and sugar until well combined and smooth.
12. Beat in white chocolate, coconut milk, vanilla and coconut extracts.
13. Add whisked eggs as beat just until combined
14. Fold in toasted coconut and pour batter into prepare pan, place cheesecake in a larger baking pan.
15. Add enough hot water to come 1/3 of the way up the pan.
16. Bake until cheesecake center is just set and top is no longer wet looking about 75 to 90 minutes
17. Remove cheesecake from water bath.
18. Place on a rack, still wrapped in foil for 10 minutes.
19. Then remove foil and cool 15 more minutes before running a knife around the edges of the pan to loosen and let cool until room temperature at least hour.
20. Refigerate uncovered until cold, then cover overnight.
21. Before serving remove rim and place on serving plate
22. Top cheesecake with whipped cream, toasted coconut and white chocolate shavings, drizzle with the warm semi sweet chocolate