Nanaimo Cheesecake

• 4 oz. Baker's Semi-Sweet Chocolate, divided
• 5 Tbsp. butter, softened, divided
• 1 cup graham crumbs
• 1/2 cup sweetened flaked coconut
• 1/2 cup plus 1 Tbsp. sugar, divided
• 1-1/2 tsp. vanilla, divided
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/4 cup dry Jell-O Vanilla Instant Pudding (about 1/2 of 4-serving-size pkg.)
• 1/2 cup whipping cream
• 1 Tbsp. water
• 2 eggs

1. Heat oven to 350 degrees F.
2. Melt 2 oz.
3. chocolate in medium microwaveable bowl as directed on package.
4. Add 1/4 cup (4 Tbsp.)
5. butter; mix well.
6. Stir in graham crumbs, coconut, 1 Tbsp.
7. sugar and 1/2 tsp.
8. vanilla; press onto bottom of 8-inch springform pan.
9. Bake 8 min.
10. Remove from oven.
11. Reduce oven temperature to 325 degrees F.
12. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
13. Add dry pudding mix, whipping cream and remaining vanilla, mix well.
14. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
15. Bake 40 to 45 min.
16. or until centre is almost set.
17. Run knife around rim of pan to loosen cake; cool before removing rim.
18. Refrigerate cheesecake 4 hours.
19. Microwave remaining chocolate, butter and water in microwaveable bowl on HIGH 1 min., stirring after 30 sec.
20. Stir until chocolate is completely melted and mixture is well blended.
21. Spread over cheesecake.

chocolate, butter, graham crumbs, coconut, sugar, vanilla, cream cheese, whipping cream, water, eggs

Taken from www.kraftrecipes.com/recipes/nanaimo-cheesecake-170383.aspx (may not work)