Coconut Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

Title: COCONUT CHEESECAKE
Categories: Cheesecakes, Desserts
Yield: 12 servings

-------------------DOTTIE CROSS (TMPJ72B-------------------

---------------------------CRUST---------------------------
2 c Social Tea cracker crumbs
4 tb Sweet butter;softened

--------------------------FILLING--------------------------
1 1/2 lb Creamed cottage cheese
1 c Granulated sugar
1 1/2 ts Coconut extract
4 Eggs
1 c Sour cream
1 c Heavy cream

--------------------------TOPPING--------------------------
1 1/2 c Sour cream
1 tb Granulated sugar
1/4 c Shredded coconut
1 Maraschino cherry

Pan: 10-inch springform pan Crust: In a medium-size
bowl, combine the social tea cracker crumbs and
butter. Blend well with fingers, fork, or pastry
blender. Press or pat the mixture onto the bottom and
sides of a well-buttered springform pan. Chill in the
freezer or refrigerator for 30 minutes.

Filling: In a large bowl, beat the cottage cheese,
sugar, coconut extract, and 1 egg until smooth. Then
add the remaining 3 eggs, one at a time, and beat
until very smooth. Add the sour cream and heavy cream
and continue to beat until very creamy and smooth.
Pour the mixture into the chilled pan. Place the
springform pan inside of a larger pan containing 1
inch of water and bake in a preheated 350 degree oven
for 1-1/4 hours. Transfer the cake to a wire rack and
allow to cool for 30 minutes.

Topping: In a small mixing bowl, combine the sour
cream, sugar, and shredded coconut and beat until
smooth. Spread the mixture evenly over the top of the
cake and bake in a preheated 350 degree oven for 5
minutes. Transfer to a wire rack and let cool
completely. Remove the sides of the springform pan and
decorate the top of the cake with a cherry.
Refrigerate overnight. Remove the cake from the
refrigerator at least 2 hours before serving.

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