Ingredients
1 1/2
cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
1/4
cup butter or margarine, melted
3
tablespoons sugar
3
packages (8 oz each) cream cheese, softened
1
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
3
eggs
1/3
cup canned coconut milk (not cream of coconut)
2
teaspoons grated lime peel
3
tablespoons fresh lime juice
2
cups flaked coconut
Preparation
Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.
