| 4 oz
unsweetened baking chocolate, broken into pieces 4 pkg (8 oz ea) cream cheese, softened 1-1/2 cups sugar 4 eggs 3/4 cup Mounds sweetened coconut flakes, toasted 1 Tbsp vanilla extract
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Coconut
Crust: 1/4 cup melted butter 1 tsp vanilla extract 3 cups Mounds sweetened coconut flakes Chocolate Glaze: 1 Tbsp butter 1 oz unsweetened bakaing chocolate 2 Tbsp water 1/2 tsp vanilla extract 1 cup powdered sugar |
| Prepare Coconut Crust:
Heat oven to 375 degrees. Combine melted butter, vanilla, and coconut flakes;
press onto bottom and up sides of 9-inch springform pan. Bake 6 to 10 minutes or
until lightly browned. Prepare filling: Heat oven to 350 degrees. Melt baking chocolate according to package directions. In large bowl, combine cream cheese and sugar, beating until well blended. Add eggs and melted chocolate; blend just until combined. Stir in toasted coconut and vanilla; pour over crust. Bake 35 to 40 minutes or until 3-inch diameter wet spot remains in center. Remove from oven; loosen sides of pan. Cool completely. Cover; refrigerate until cold. Prepare Glaze: Place butter, chocolate, and water in small microwave-safe bowl; microwave at High for 1 minute or until mixture is melted and smooth when stirred. Add vanilla and powdered sugar, beating with whisk until smooth. Spread over top of chilled cheesecake. Makes one 9-inch cheesecake.
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