Triple Coconut Cheesecake

• 3 oz coconut macaroons
• 4 oz graham crackers, broken
• 6 tbsp (3/4 stick) butter, melted
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 1/4 cups sour cream
• 2 tbsp coconut-flavored liqueur
• 1 cup coconut milk
• 1/2 cup flaked coconut, toasted
• 1/4 cup cornstarch
• 3 None eggs
• 4 oz semi-sweet chocolate, broken into pieces
• 4 tbsp (1/2 stick) unsalted butter, chopped

1. Process macaroons and graham crackers until fine crumbs form. Add melted butter; process until combined. Press mixture over bottom and sides of 10-inch springform pan. Place on baking pan; refrigerate for 30 mins.
2. Preheat the oven to 325u0b0F. Beat cream cheese, sugar, sour cream, liqueur, coconut milk, coconut and cornstarch in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour over crust in pan.
3. Bake for 1 hour. Turn off oven; cool cheesecake in oven with door ajar. Refrigerate for 3 hours, or overnight.
4. Melt chocolate and unsalted butter in small saucepan on low heat until smooth. Refrigerate until mixture is spreadable.
5. Spread over cheesecake; let stand for 20 mins before serving.

coconut macaroons, graham crackers, butter, cream cheese, sugar, sour cream, coconutflavored liqueur, coconut milk, flaked coconut, cornstarch, eggs, semisweet chocolate, unsalted butter

Taken from recipes-plus.com/api/v2.0/recipes/35644 (may not work)