Coconut Cream Cheesecake (Copycat)

Step 1

Preheat oven to 325°F.

Step 2

Puree coconut and cream in blender for 4 minutes; set aside to cool.

Step 3

Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.

Step 4

Bake for 25 minutes, or until golden brown.

Step 5

Cream together cream cheese and 1-1/2 cups sugar.

Step 6

Stir in cooled puree.

Step 7

Slowly stir in eggs and yolks.

Step 8

Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.

Step 9

Pour into prepared crust.

Step 10

Bake until sides of cake are dry and center is set, about 1 hour.

Step 11

Allow cheesecake to cool for 30 minutes.

Step 12

Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.

Step 13

Bake for 10 minutes.

Step 14

Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.

Step 15

Sprinkle coconut flakes over top before serving.

Step 16

Enjoy!