Raspberry Cheesecake With Coconut-Chocolate Crust

• 200 g butter
• 350 g plain flour
• 250 g caster sugar
• 1 kg cream cheese
• 1 tsp vanilla essence
• 5 medium eggs
• 3 tbsp custard powder
• 250 g raspberries
• 30 g coconut flakes
• 1 tbsp cocoa powder
• None None icing sugar for dusting

1. Preheat oven to 350u0b0F. Grease a 10 inch springform pan. Mix butter, flour, 1/2 cup sugar and a pinch of salt into a smooth dough. Wrap in plastic wrap and chill for 30 mins.
2. Meanwhile, beat cream cheese with remaining sugar, vanilla extract and a pinch of salt. Add eggs, 1 at a time. Add custard powder and raspberries. Set aside.
3. Cut dough in 1/2. Roll 1/2 into a 10 inch disc and use to line prepared pan. Spread cream cheese mixture over top. Split remaining dough in 1/2 and mix 1/2 with coconut flakes and 1 tbsp water and the other 1/2 with 1 tbsp cocoa powder. Sprinkle coconut and cocoa dough over top of cheesecake and bake for 45-55 mins on the bottom rack.
4. Remove from oven and allow to cool on a wire rack. Serve dusted with powdered sugar.

butter, flour, caster sugar, cream cheese, vanilla, eggs, custard powder, raspberries, coconut flakes, cocoa, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/21948 (may not work)