Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | -VCDT13A |
\N \N | Crust: |
2 cups | Vanilla wafer crumbs or oreo |
1½ cup | Coconut |
6 \N | Butter; melted |
\N \N | Mix and pat into bottom and |
\N \N | Of springform pan |
\N \N | Filling: |
2 pounds | Cream cheese; unwrapped and |
\N \N | Microwave for 2 mins on high |
5 \N | Jumbo eggs; unshelled and wa |
\N \N | In micro for 25 secs. |
1 cup | Sugar |
½ cup | Heavy cream |
¼ cup | Cornstarch |
1 teaspoon | Coconut extract or 1 cup coc |
\N \N | And 1/2 cup coconut |
1 cup | Almonds; coarsly chopped |
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add cream, cornstarch and extract. Mix well. Stir in nuts. Pour into pan. Bake at 425 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 300 and bake 1 hour longer. Run knife around edge of cake. Cool.
Top with melted chocolate and whole almonds.
From: Bobbie Beers Date: 11 Mar 96