Coconut Cheesecake - cooking recipe

Ingredients

2 pkg. (8 oz.) soft cream cheese
3/4 to 1 c. cream of coconut
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1 (8 oz.) carton of Cool Whip
1/2 c. angel flake coconut, toasted

Preparation

Mix first 5 ingredients until blended well.
Fold into largest graham cracker crust.
Bake at 350\u00b0 for 40 minutes or until center sets.
Refrigerate at least 3 hours or overnight. Prior to serving: Spread Cool Whip on top.
Toast angel flake coconut and sprinkle on top.