Raspberry Cheesecake With Coconut-Chocolate Crust

• 1 cup butter
• 2 1/2 cups all purpose flour + 2 tbsp
• 1 1/4 cups granulated sugar
• 2 1/4 pounds cream cheese
• 1 teaspoon vanilla extract
• 5 eggs
• 3 tablespoons custard powder
• 8 3/4 ounces raspberries
• 1/3 cup coconut flakes
• 1 tablespoon cocoa powder
• powdered 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 , sugar, cream cheese, vanilla, eggs, custard powder, raspberries, coconut flakes, cocoa powder, powdered sugar

Taken from www.yummly.com/recipe/Raspberry-Cheesecake-with-Coconut-Chocolate-Crust-1407769 (may not work)