PHILADELPHIA 3-STEP Coconut Cheesecake Bars

• 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
• 2 Tbsp. margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup cream of coconut
• 1/2 tsp. vanilla
• 2 eggs

1. Preheat oven to 350F.
2. Mix crumbs and margarine.
3. Press firmly onto bottom of greased 8-inch square baking pan; set aside.
4. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add eggs; beat just until blended.
6. Pour over crust.
7. Bake 20 to 25 min.
8. or until center is almost set.
9. Cool.
10. Refrigerate 3 hours or overnight.
11. Cut into 16 bars to serve.
12. Store leftover bars in refrigerator.

cookie crumbs, margarine, philadelphia cream cheese, sugar, cream of coconut, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-coconut-cheesecake-bars-53242.aspx (may not work)