Coconut Cream Cheesecakes

• 1 2/3 c. graham cracker crumbs
• 1/4 c. sugar
• 1/4 c. plus 2 Tbsp. melted margarine
• 3 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. sugar
• 4 large eggs
• 2 egg yolks
• 1 c. flaked coconut
• 1 c. whipping cream
• 1 tsp. vanilla
• 1/4 to 1/2 tsp. coconut flavoring

1. Combine first 3 ingredients; firmly press evenly onto bottom and 2 inches up sides of a 10-inch spring-form pan.
2. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar; beating well.
3. Add egg yolks and eggs, one at a time, beating after each addition.
4. Stir in coconut and next 3 ingredients; pour into prepared crust.
5. Bake at 325u0b0 for 1 hour and 10 minutes.
6. Center will be soft.
7. Turn oven off and leave cake in oven for 30 minutes.
8. Remove from oven and let cool at room temperature on a wire rack.
9. Cover and chill at least 8 hours.
10. Carefully remove sides of pan.
11. If desired, top each serving with whipped cream and toasted coconut.
12. Makes 10 to 12 servings.

graham cracker crumbs, sugar, margarine, cream cheese, sugar, eggs, egg yolks, flaked coconut, whipping cream, vanilla, coconut flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486338 (may not work)