Sweet Potato-Coconut Streusel Cheesecake

• 1 1/4 cups round buttery cracker crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup flaked coconut
• 1/3 cup butter or margarine, melted
• 1/4 cup all-purpose flour
• 1 tablespoon brown sugar
• 2 tablespoons butter or margarine
• 1/2 cup flaked coconut
• 1/2 cup pecan pieces
• 3 (8-ounce) packages cream cheese, softened
• 1 cup firmly packed brown sugar
• 1 cup cooked, mashed sweet potato
• 1/2 cup Kahlua or other coffee-flavored liqueur
• 3/4 teaspoon ground cinnamon
• 3 large eggs
• Garnishes: sweetened whipped cream, ground cinnamon

1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1" up sides of a 9" springform pan. Bake at 350u0b0 for 10 to 12 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325u0b0.
2. Combine flour and 1 tablespoon brown sugar; then cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in 1/2 cup coconut and 1/2 cup pecan pieces. Set mixture aside.
3. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup brown sugar, beating well. Add sweet potato, Kahlua, and 3/4 teaspoon cinnamon; beat at low speed until blended. Add eggs, one at a time, beating after each addition. Pour batter into prepared crust.
4. Bake at 325u0b0 for 45 minutes. Remove cheesecake from oven and sprinkle coconut mixture over top. Bake 25 additional minutes. Let cheesecake cool to room temperature in pan on a wire rack. Cover and chill. Before serving, remove sides of pan. Garnish, if desired.
5. Note: Sprinkling cinnamon over two intricately shaped forks offers an appetizing invitation to enjoy this luscious slice.

buttery cracker crumbs, pecans, flaked coconut, butter, allpurpose, brown sugar, butter, flaked coconut, pecan pieces, cream cheese, brown sugar, liqueur, ground cinnamon, eggs

Taken from www.myrecipes.com/recipe/sweet-potato-coconut-streusel-cheesecake (may not work)