Yield: 12 Servings
|\N \N||-Sherilyn Schamber|
|1 pack||German choco cake mix|
|⅔ cup||Butter, softened|
|½ cup||Coconut, shredded|
|16 ounces||Cream cheese, softened|
|2 cups||Sour cream|
Preheat oven 350 deg. In lag mixer bowl, blend cake mix, coconut, butter, and 1 egg on low speed until mixture is crumbly. Press VERY LIGHTLY in ungreased pan, 13x9x2". Beat cream cheese, 2 eggs, 3/4c sugar, and 2t vanilla until smooth and fluffy. Spread over cake mixture. Bake 20-25 mins. Mix sour cream, 1/4c sugar, and 1T vanilla until smooth. Spread over cheesecake. Cool. Refrigerate at least 8 hrs.