White Russian Cheesecake

• 1 tablespoon butter
• 1 tablespoon milk
• 3 tablespoons sugar
• 2 tablespoons Kahlua
• 28 vanilla wafers
• 1/4 cup pecan pieces
• 3 (8 ounce) packages light cream cheese
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 eggs
• 1/4 cup Kahlua
• 2 tablespoons vodka
• 2/3 cup light sour cream
• 2/3 cup flaked coconut, toasted (optional)

1. In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
2. Add the 2 Tbs Kahlua and continue to heat, stirring constantly, 2 minutes.
3. Pulse the cookies and nuts together in a blender or food processor to make crumbs.
4. Add the butter mixture and pulse briefly to blend with the crumbs.
5. Press the butter and crumb mixture evenly into a 9-inch springform pan.
6. Beat the cream cheese until smooth.
7. Beat in the 3/4 cup sugar, the salt and the vanilla.
8. Add eggs, one at a time, beating well after each.
9. Stir in the 1/4 cup Kahlua and the vodka.
10. Pour into the crust, set the pan on a baking sheet and bake at 350u0b0F 45 minutes.
11. Cool 5 minutes.
12. Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
13. Chill in the refrigerator.

butter, milk, sugar, kahlua, vanilla wafers, pecan, light cream cheese, sugar, salt, vanilla, eggs, kahlua, vodka, light sour cream, flaked coconut

Taken from www.food.com/recipe/white-russian-cheesecake-97158 (may not work)