PHILADELPHIA 3-STEP Coconut Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup cream of coconut
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Preheat oven to 350F.
2. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended.
3. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
4. Pour into crust.
5. Bake 40 minutes or until center is almost set.
6. Cool.
7. Refrigerate 3 hours or overnight.
8. Top with whipped topping and toasted coconut just before serving.

philadelphia cream cheese, cream of coconut, sugar, vanilla, eggs, ready, s angel

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-coconut-cheesecake-62167.aspx (may not work)