| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Oreo cookie crumbs |
| 6 |
tb |
Melted butter |
| 6 |
oz |
Semi sweet chocolate chips |
| 4 |
pk |
Softened cream cheese; (8 oz.) |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 4 |
|
Eggs |
| 1/4 |
c |
Whipping cream |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
Sweetened shredded coconut |
INSTRUCTIONS
CRUST
FILLING
Crust: Combine crubs and butter. Mix well. Press onto bottom and 1" up
sides of 9-inch springform pan. Wrap outside of pan with heavy duty
foil. (Pan should be greased before pressing in crust.) Bake at 350
degrees for 8 minutes. Cool.
Filling: Melt chocolate until smooth. Set aside. Beat cheese and sugar
until smooth. Beat in flour and eggs one at a time. Add cream and
extracts. Stir in coconut. Pour filling into crust. Drizzle melted
chocolate over filling. Swirl chocolate and coconut batter together
making a decorative pattern. Place cake in a large baking pan. Add
enough hot water to the pan to come 1 inch up sides of cake pan. Bake
at 325 degrees for 1 hour and 15 minutes. Remove from water. Cool.
Remove from pan. Refrigerate over night. Decorate with additional
coconut.
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