Coconut Cheesecake

Step 1

Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with

Step 2

2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.

Step 3

Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.

Step 4

Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.