Coconut Joy Cheesecake Bars

• 25 chocolate wafer cookies, finely crushed
• 2 Tbsp. sugar
• 1/4 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup coconut milk
• 4 eggs
• 2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
• 1 cup COOL WHIP Whipped Topping (Do not thaw.)
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine cookie crumbs, 2 Tbsp.
4. sugar and butter.
5. Press onto bottom of prepared pan.
6. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
7. Add vanilla; mix well.
8. Gradually beat in milk until blended.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Pour over crust.
11. Bake 45 min.
12. or until center is almost set.
13. Cool completely.
14. Refrigerate cheesecake 4 hours.
15. Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.
16. ; whisk until chocolate is completely melted and mixture is well blended.
17. Pour over cheesecake; top with coconut and nuts.

chocolate wafer cookies, sugar, butter, philadelphia cream cheese, sugar, vanilla, coconut milk, eggs, chocolate, s angel

Taken from www.kraftrecipes.com/recipes/coconut-joy-cheesecake-bars-186442.aspx (may not work)