Floribbean Lime Cheesecake

• 30 square shortbread cookies, finely crushed (about 2 cups)
• 3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• Zest and juice from 2 limes
• 4 eggs
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 to 12 min.
4. or until lightly browned.
5. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate.
6. Microwave on HIGH 2 min.
7. or until lightly toasted, stirring every 30 sec.
8. Beat cream cheese and sugar in large bowl with mixer until blended.
9. Add sour cream, lime zest and juice; mix well.
10. Add eggs, 1 at a time, mixing on low speed after each just until blended.
11. Pour over crust.
12. Bake 1 to 1-1/4 hours or until center is almost set.
13. Run knife around rim of pan to loosen cake.
14. Cool before removing rim.
15. Refrigerate cheesecake 4 hours.
16. Serve topped with COOL WHIP and toasted coconut.

shortbread cookies, s angel, butter, philadelphia cream cheese, sugar, s, limes, eggs

Taken from www.kraftrecipes.com/recipes/floribbean-lime-cheesecake-168165.aspx (may not work)