Yield: 18 Servings
|4 cups||Bisquick original baking mix|
|½ cup||Granulated sugar|
|½ cup||Flaked coconut|
|⅓ cup||Margarine or butter; softened|
|2 packs||(8-oz) cream cheese; softened|
|¾ cup||Granulated sugar|
|2 cups||Sour cream|
|¼ cup||Packed brown sugar|
|⅓ cup||Flaked coconut|
|⅓ cup||Chopped pecans|
HEAT oven to 350 degrees. Beat baking mix, ½ cup granulated sugar, ½ cup coconut, the margarine, cocoa and 1 egg in large bowl on low speed until crumbly. Press lightly in ungreased rectangular pan, 13x9x2 inches.
BEAT cream cheese, 2 eggs, ¾ cup granulated sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over crust.
BAKE about 25 minutes or until set. Mix sour cream, brown sugar and 1 tablespoon vanilla until smooth. Immediately spread over cheesecake. Mix ⅓ cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes.
Cover and refrigerate at least 5 hours. 18 servings.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .