Coconut Cream Cheesecake (Copycat) - cooking recipe

Ingredients

2 1/2 cups grated fresh coconut
1 cup whipping cream, scalded
3 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese
1 1/2 cups granulated sugar
4 eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice, no subs please
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 teaspoon cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes, garnish

Preparation

Preheat oven to 325\u00b0F.
Puree coconut and cream in blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Bake for 25 minutes, or until golden brown.
Cream together cream cheese and 1-1/2 cups sugar.
Stir in cooled puree.
Slowly stir in eggs and yolks.
Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
Pour into prepared crust.
Bake 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 teaspoon liqueur; spread over cheesecake.
Bake for 10 minutes.
Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Sprinkle coconut flakes over top before serving.
Enjoy!