Coconut Chocolate Cheesecake Pie

• 2-1/2 cups sweetened shredded coconut, toasted
• 1/3 cup butter, melted
• Dash ground cinnamon, optional
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• Dash salt
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• 1 cup heavy whipping cream, whipped

1. In a small bowl, combine the coconut, butter and cinnamon if desired. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
2. In a large bowl, beat the cream cheese, brown sugar, vanilla and salt until smooth. Add chocolate; mix well. Fold in whipped cream. Pour into crust. Cover and refrigerate overnight.

coconut, butter, ground cinnamon, cream cheese, brown sugar, vanilla, salt, chocolate chips, heavy whipping cream

Taken from www.tasteofhome.com/recipes/coconut-chocolate-cheesecake-pie/ (may not work)