Servings: 10
Prep Time: 15 Min.
Cook Time: 60 Min.
Chill Time: 8 Hrs.

+ non-stick cooking spray
+ 2 c. crushed coconut cookies
+ 1/4 c. sugar
+ 1/4 c. butter, melted
+ 3 (8 oz.) pkgs. cream cheese, softened
+ 1/2 c. sugar
+ 6 eggs
+ 1 (15 oz.) can cream of coconut
+ 1-1/2 c. fresh frozen coconut, thawed
+ 1/2 c. sweetened shredded coconut, toasted

1. Evenly coat the bottom and sides of a 9-in. springform pan with cooking spray, set aside.
2. Combine crumbs, sugar and butter in a small bowl, mix completely. Firmly press into the bottom and 1-in. up sides of prepared pan. Bake crust in a preheated 350ºF for 8-10 min.; let cool in pan. Reduce oven temperature to 325ºF.
3. In a large mixing bowl, beat cream cheese with electric mixer, gradually adding sugar. Add eggs, 2 at a time, beating well after each addition. Stir in cream of coconut and thawed coconut. Pour batter into prepared crust. Bake at 325º F until cheesecake looks almost set, but still shakes slightly in center or about 50-60 min. Remove from oven and let stand for 10 min. Sprinkle toasted coconut around rim of cheesecake or in center if desired.
4. Cool and chill for 8 hrs. or overnight.
5. Carefully run a thin bladed knife around the rim of the cheesecake; loosen the outside of the pan. Carefully run a long, sharp knife under the crust of the pan to loosen. Carefully transfer cheesecake to serving plate. If desired, serve with a strawberry, raspberry or chocolate sauce or just garnish with toasted coconut and fresh fruit.

*To toast coconut, preheat oven to 350ºF. Spread sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 min. If toasting sweetened coconut, check and stir more frequently because the added sugars can cause irregular browning.

* "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"

Calories: 608;   Total Fat: 42g;   Saturated Fat: 29g;   Cholesterol: 178mg;   Total Carbs: 53g;   Fiber: 2g;   Protein: 8g;   Sodium: 329mg;