Almond Macaroon Cheesecake

• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, lightly toasted
• 1/2 cup finely chopped, lightly toasted PLANTERS Slivered Almonds
• 1 can (14 oz.) sweetened condensed milk, divided
• 1/3 cup flour
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 4 eggs
• 1/4 cup almond-flavored liqueur

1. Preheat oven to 325F if using a greased silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter until well blended; press onto bottom of pan.
3. Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
5. Blend in liqueur; pour over crust.
6. Bake 55 to 1 hour or until center is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight.
9. Store leftover cheesecake in refrigerator.

s angel, condensed milk, flour, butter, philadelphia cream cheese, sugar, eggs, almondflavored liqueur

Taken from www.kraftrecipes.com/recipes/almond-macaroon-cheesecake-51368.aspx (may not work)