Baked Lemon Cheesecake

• 1/2 lb gingersnaps, crushed
• 1/2 cup desiccated coconut
• 1/2 cup butter, melted
• 1 lb cream cheese, softened
• 1 (13.5 oz) can sweetened condensed milk
• 1 1/4 cups sour cream
• 3 None eggs
• 1/4 cup lemon juice
• 1 None lemon, zested
• None None mixed fresh berries, to serve
• None None whipped cream, to serve

1. Preheat oven to 325u0b0F. Line base and side of an 8 inch springform pan with foil. Lightly grease.
2. In a food processor, pulse cookies to fine crumbs. Add coconut and butter. Process to combine. Press firmly over base and sides of pan. Chill for 30 mins.
3. Meanwhile, beat cream cheese, condensed milk, sour cream, eggs, lemon juice and lemon zest until smooth. Transfer to prepared pan. Bake for 45-50 mins, until just set. Turn off heat and let cheesecake cool in oven, with door ajar. Cover and chill for 3 hours, or overnight.
4. Let sit at room temperature for 30 mins before serving. Decorate with fresh berries and serve with whipped cream.

coconut, butter, cream cheese, condensed milk, sour cream, eggs, lemon juice, lemon, fresh berries, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/26203 (may not work)