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1
Pan: 10-inch springform pan Crust:
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2
In a medium-size bowl, combine the social tea cracker crumbs and butter.
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3
Blend well with fingers, fork, or pastry blender.
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4
Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.
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5
Chill in the freezer or refrigerator for 30 minutes.
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6
Filling:
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7
In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth.
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8
Then add the remaining 3 eggs, one at a time, and beat until very smooth.
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9
Add the sour cream and heavy cream and continue to beat until very creamy and smooth.
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10
Pour the mixture into the chilled pan.
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11
Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350F (180C) oven for 1 1/4 hours.
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12
Transfer the cake to a wire rack and allow to cool for 30 minutes.
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13
Topping:
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14
In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth.
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15
Spread the mixture evenly over the top of the cake and bake in a preheated 350F (180C) oven for 5 minutes.
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16
Transfer to a wire rack and let cool completely.
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17
Remove the sides of the springform pan and decorate the top of the cake with a cherry.
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18
Refrigerate overnight.
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19
Remove the cake from the refrigerator at least 2 hours before serving.
