Triple Coconut Cheesecake - cooking recipe

Ingredients

3 oz coconut macaroons
4 oz graham crackers, broken
6 tbsp (3/4 stick) butter, melted
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 1/4 cups sour cream
2 tbsp coconut-flavored liqueur
1 cup coconut milk
1/2 cup flaked coconut, toasted
1/4 cup cornstarch
3 None eggs
4 oz semi-sweet chocolate, broken into pieces
4 tbsp (1/2 stick) unsalted butter, chopped

Preparation

Process macaroons and graham crackers until fine crumbs form. Add melted butter; process until combined. Press mixture over bottom and sides of 10-inch springform pan. Place on baking pan; refrigerate for 30 mins.
Preheat the oven to 325\u00b0F. Beat cream cheese, sugar, sour cream, liqueur, coconut milk, coconut and cornstarch in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour over crust in pan.
Bake for 1 hour. Turn off oven; cool cheesecake in oven with door ajar. Refrigerate for 3 hours, or overnight.
Melt chocolate and unsalted butter in small saucepan on low heat until smooth. Refrigerate until mixture is spreadable.
Spread over cheesecake; let stand for 20 mins before serving.