PHILADELPHIA 3-STEP Coconut Cheesecake

Ingredients

• 16 oz philadelphia cream cheese softened
• 0.5 cup cream of coconut 
• 2  eggs 
• 0.5 cup baker's angel flake coconut toasted
• 6 oz ready-to-use graham cracker crumb crust 
• 0.5 cup sugar 
• 0.5 tsp vanilla 
• 2 cups cool whip whipped topping thawed

Equipment

• oven
• hand mixer

Directions

1. Preheat oven to 350F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended.
2. Add eggs; mix just until blended.
3. Pour into crust.
4. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.