Blogger News: Coconut Joy Cheesecake Bars 29.8.16

Bring joy to your belly!

About

Prep Time
20min.
 
Total Time
6hr. 
 
15min.
 
Servings

16 servings

 

What You Need
25 chocolate wafer cookies, finely crushed
2 Tbsp. sugar
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup coconut milk
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup COOL WHIP Whipped Topping (Do not thaw.)
1 cup BAKER'S ANGEL FLAKE Coconut

1/4 cup PLANTERS Sliced Almonds, toasted
 

Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.