Name: Chocolate Coconut Cheesecake
Yield: 4 servings
Ingredients: 1 cup chocolate wafer cookie crumbs; 3 Tbsp. butter or margarine, melted; 2 Tbsp. sugar; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 3/4 cup sugar; 2 Tbsp. milk; 1/2 tsp. vanilla; 3 eggs; 1 square BAKER'S Unsweetened Chocolate, melted; KRAFT Chocolate Topping; BAKER'S ANGEL FLAKE Coconut

Servings: 4 persons

1 cup chocolate wafer cookie crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 Tbsp. milk
1/2 tsp. vanilla
3 eggs
1 square BAKER'S Unsweetened Chocolate, melted
KRAFT Chocolate Topping
BAKER'S ANGEL FLAKE Coconut

1
Crust: MIX crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
2
Bake at 325F for 10 minutes.
3
Filling: BEAT cream cheese, sugar, milk and vanilla 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 melted chocolate; pour over crust.
6
Bake 40 minutes.
7
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8
Refrigerate 4 hours or overnight.
9
Top with topping and coconut.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Coconut Cheesecake

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