Cheesecake Factory Coconut Cream Cheesecake

Yield: 12 servings

Ingredients

• 2 1/2 cups grated fresh coconut
• 1 cup whipping cream, scalded
• 2 1/2 cups all-purpose flour
• 1/3 cup cold butter, sliced
• 4 teaspoons granulated sugar
• 20 ounces cream cheese
• 1 1/2 cups granulated sugar
• 4 eggs
• 2 egg yolks
• 2 1/2 tablespoons coconut liqueur
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1/4 cup cream of coconut
• 1/2 teaspoon coconut liqueur
• Toasted coconut flakes (for garnish)

Instructions

1. Puree coconut and cream in a blender for 4 minutes; set aside to cool.
2. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Press evenly into bottom of a buttered 10-inch springform pan.
3. Bake at 325 degrees F for 25 minutes, or until golden brown.
4. Cream together cream cheese and 1 1/2 cups sugar. Stir in cooled coconut puree. Slowly stir in eggs and yolks.
5. Stir in 2 1/2 tablespoons liqueur, lemon juice and extracts. Pour into prepared crust.
6. Bake in a 325 degrees F oven until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes.
7. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
8. Bake at 325 degrees F for 10 minutes.
9. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
10. Sprinkle coconut flakes over top before serving.