Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Bisquick original baking mix |
| ½ cup | Granulated sugar |
| ½ cup | Flaked coconut |
| ⅓ cup | Margarine or butter; softened |
| 2 tablespoons | Cocoa |
| 1 | Egg |
| 2 packs | (8-oz) cream cheese; softened |
| 2 | Eggs |
| ¾ cup | Granulated sugar |
| 2 teaspoons | Vanilla |
| 2 cups | Sour cream |
| ¼ cup | Packed brown sugar |
| 1 tablespoon | Vanilla |
| 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, .