Ingredients

The following ingredients have 4 Servings
  • 10 oz coconut cookies
  • 4 oz unsalted butter (melted)
  • 4 oz sweetened coconut flakes (pulsed)
  • 24 oz cream cheese (softened)
  • 2 eggs (room temperature)
  • 3/4 cup cream of coconut
  • 2 tbsp sour cream
  • 3 tbsp corn starch
  • 1/3 cup sugar
  • 12 oz cream cheese (softened)
  • 1/4 cup sugar
  • 3 tbsp cream of coconut
  • 8 oz COOL whip topping
  • 4 oz sweetened coconut flakes (pulsed)

Instruction

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)