-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small
-Press evenly into bottom of a greased 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls.
liqueur, lemon juice, and extracts.
-Pour mixture evenly over prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set,
about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
-Sprinkle coconut flakes over top before serving.
Other Cheesecake recipes on this site:
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