Ambrosia Cheesecake

• 1 1/2 cups almond shortbread cookie crumbs (about 12 cookies)
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 4 (8-ounce) packages cream cheese, softened
• 3 large eggs
• 1 cup sugar
• 1 (14-ounce) package sweetened flaked coconut
• 2 teaspoons vanilla extract
• 1 cup sweetened flaked coconut, lightly toasted (optional)

1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350u0b0 for 8 minutes. Cool.
3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
4. Bake at 350u0b0 for 1 hour. Cool completely on a wire rack.
5. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
6. Note: For testing purposes only, we used Keebler Sandies Almond Shortbread.

almond shortbread cookie crumbs, sugar, butter, cream cheese, eggs, sugar, coconut, vanilla

Taken from www.myrecipes.com/recipe/ambrosia-cheesecake (may not work)