Coconut Cream Cheesecake (Copycat)

• 2 1/2 cups grated fresh coconut
• 1 cup whipping cream, scalded
• 3 cups all-purpose flour
• 1/3 cup cold butter, sliced
• 4 teaspoons granulated sugar
• 20 ounces cream cheese
• 1 1/2 cups granulated sugar
• 4 eggs
• 2 egg yolks
• 2 1/2 tablespoons coconut liqueur
• 1 teaspoon fresh lemon juice, no subs please
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1/4 teaspoon cream of coconut
• 1/2 teaspoon coconut liqueur
• toasted coconut flakes, garnish

1. Preheat oven to 325u0b0F.
2. Puree coconut and cream in blender for 4 minutes; set aside to cool.
3. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
4. Bake for 25 minutes, or until golden brown.
5. Cream together cream cheese and 1-1/2 cups sugar.
6. Stir in cooled puree.
7. Slowly stir in eggs and yolks.
8. Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
9. Pour into prepared crust.
10. Bake until sides of cake are dry and center is set, about 1 hour.
11. Allow cheesecake to cool for 30 minutes.
12. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
13. Bake for 10 minutes.
14. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
15. Sprinkle coconut flakes over top before serving.
16. Enjoy!

coconut, whipping cream, allpurpose, cold butter, sugar, cream cheese, sugar, eggs, egg yolks, coconut liqueur, lemon juice, vanilla extract, almond extract, sour cream, cream of coconut, coconut liqueur, coconut flakes

Taken from www.food.com/recipe/coconut-cream-cheesecake-copycat-147178 (may not work)