ingredients

For the crust

2 ounces semisweet chocolate

2 tbsp butter

¼ cup sugar

1½ cups shredded coconut

For the filling

3 (8-ounce) packages cream cheese, softened

½ cup sugar

3 eggs

2 tbsp flour

1¼ cups cream of Coconut

¼ cup semi-sweet chocolate chips, melted

instructions

Preheat the oven to 325 degrees and lightly coat a 9 inch spring pan with cooking spray.

Melt the chocolate and butter in a sauce pan. Stir in the coconut and salt.

Press the mixture into the spring form pan.

Bake at 325 degrees for 12 minutes and remove from the oven. Reduce the heat to 300 degrees.

Meanwhile beat the cream cheese and sugar until light and fluffy.

Add the eggs, flour and cream of coconut. Mix until thoroughly combined.

Pour the cheesecake mixture over the crust.

Melt the chocolate chips and drizzle over the cheesecake. Run a knife through the chocolate to swirl.

Bake the cheesecake for 1 hour. Turn the heat off and leave the door shut for another hour.

Cool completely. Overnight is best.

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