Coconut And Ginger Baked Cheesecake

• 1 1/2 cups ginger snap cookies broken in half
• 2/3 cup shredded coconut
• 1/4 cup butter melted, plus extra for greasing
• 13 ounces cream cheese softened
• 3 large eggs
• 13 1/2 ounces coconut cream chilled
• 1/2 cup superfine sugar
• 2 teaspoons ground ginger
• 3 tablespoons candied ginger chopped into a small dice

1. Preheat oven 300u0b0F. Line the base of an 8-inch spring-form pan with parchment paper. Grease the sides with a small amount of melted butter.
2. Attach multipurpose blade to KitchenAid(R) 7-Cup Food Processor. Add ginger snaps and process on high until cookies are finely crushed. Add coconut and process until well mixed. With processor running on low, pour melted butter through feed tube and process until well combined.
3. Transfer mixture to prepared pan and press down with a spoon or bottom of a glass to cover bottom and sides evenly. Refrigerate for 30 minutes.
4. Attach clean work bowl and multipurpose blade to food processor. Add cream cheese and process on low until smooth. With processor running on low, add eggs, one at a time through feed tube and continue to process until evenly mixed. Scrape work bowl down. Add coconut cream, sugar and ginger and process on low until well combined and smooth.
5. Place prepared pan with crust on a flat baking tray and pour in filling. Place in preheated oven, and bake for 15 minutes. Slide oven rack with tray out and quickly scatter candied ginger evenly around the pan. Push back in oven and bake 45 to 50 minutes or until cheesecake is just set, but the center is still slightly loose when shaken gently. Turn off oven and leave door ajar. Cool completely in oven, then refrigerate for at least 3 hours before serving.
6. makes 8 to 10 servings

ginger snap cookies, shredded coconut, butter, cream cheese, eggs, coconut cream, sugar, ground ginger, candied ginger

Taken from www.yummly.com/recipe/Coconut-and-Ginger-Baked-Cheesecake-9080701 (may not work)