Kelli's Mounds Cheesecake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

Crust:
2 cups vanilla wafer or oreo crumbs
1-1/2 cup coconut
6 tsp. butter, melted

Filling:
2 lb. cream cheese, unwrapped and microwaved for 2 minutes on high
5 jumbo eggs, unshelled and warmed in microwave for 25 seconds
1 cup sugar
1/2 cup heavy cream
1/4 cup cornstarch
1 tsp. coconut extract or 1 cup coconut
1/2 cup coconut
1 cup almonds, coarsly chopped

INSTRUCTIONS

Crust:
Mix ingredients and pat into bottom of springform pan.

Filling:
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Add cream, cornstarch and extract. Mix well. Stir in nuts. Pour into pan. Bake at 425°F for 15 minutes with a pan of water on the bottom rack of oven. Reduce temperature to 300°F and bake 1 hour longer. Run knife around edge of cake. Cool. Top with melted chocolate and whole almonds.

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Tagged: cheesecakes, chocolatecoconutcheesecake, desserts add tags

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