Floribbean Lime Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Mix biscuit crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan.

3. 3

   Bake 10 to 12 min.

4. 4

   or until lightly browned.

5. 5

   Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate.

6. 6

   Microwave on HIGH 2 min.

7. 7

   or until lightly toasted, stirring every 30 sec.

8. 8

   Beat cream cheese and sugar in large bowl with mixer until blended.

9. 9

   Add sour cream, lime zest and juice; mix well.

10. 10

    Add eggs, 1 at a time, mixing on low speed after each just until blended.

11. 11

    Pour over crust.

12. 12

    Bake 1 to 1-1/4 hours or until centre is almost set.

13. 13

    Run knife around rim of pan to loosen cake.

14. 14

    Cool before removing rim.

15. 15

    Refrigerate cheesecake 4 hours.

16. 16

    Serve topped with Cool Whip and toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.