Peanut Butter Coconut Cheesecake

• 2 8oz. Packages cream cheese - softened to room temperature
• 1 Cup Natural Smooth Peanut Butter
• 1 14 oz can of Coconut Milk -Chilled in the refrigerator for a least one hour.
• 3 eggs - room temperature
• 1 TB Vanilla extract
• 1 Cup Sugar
• 1/8 tsp. salt
• 1/3 cup melted butter
• 1 1/2 Cups crushed coconut cookies
• Toasted sweetened coconut flakes (optional)

1. Crust - In a food processor, blend the coconut cookies into crumbs. Mix, with a wooden spoon, the crumbs and melted butter. Push into the bottom of a 9 inch spring form pan. Bake in oven for about 8 minutes, at 350 degrees. Remove and cool while preparing filling.
2. Filling - Beat cream cheese until just smooth on low speed. Do not over beat. Take one can of coconut milk from the refrigerator. Do not shake the can. Scrape the creamy white milk (that has separated from the clear "juice") from the top of the can. It should make about one cup. Combine coconut cream, peanut butter and sugar into the cream cheese until just mixed. Add the eggs, vanilla and salt. Mix just until the eggs are incorporated.
3. Wrap aluminum foil around the bottom of the spring form pan. Pour filling into prepared cookie crust and bake in a water bath (hot water in a roasting pan that comes half way up the springform pan) at 350 degrees F for about 60 minutes (until the middle is a little loose and the edges have set). Take the cheesecake out of the water bath and let cool. Run the tip of a paring knife around the edges of the cake so that while it cools it does not crack. Cover with saran wrap and refrigerate overnight before releasing the sides from the pan. Serve with toasted coconut on top.

cream cheese, butter, coconut milk, eggs, vanilla extract, sugar, salt, butter, coconut cookies, coconut flakes

Taken from www.epicurious.com/recipes/member/views/peanut-butter-coconut-cheesecake-1202429 (may not work)