Coconut Joy Cheesecake

• 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.)
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 325F.
2. Combine cookie crumbs, 2 Tbsp.
3. sugar and butter.
4. Press onto bottom of 9-inch springform pan.
5. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
6. Add vanilla; mix well.
7. Gradually beat in milk until blended.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. Bake 55 min.
11. to 1 hour or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.
15. ; whisk until chocolate is completely melted and mixture is well blended.
16. 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-186970.aspx (may not work)