Layered Coconut Chocolate Cheesecake

Coco Lopez Cream of Coconut© is a wonderful, versatile product. This cheesecake recipe is a fine example of what can be done with a few basic ingredients and a can of Coco Lopez.
  • 1 cup chocolate wafer cookie crumbs
  • 1 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/2 cup melted butter
  • 3 8-ounce packages cream cheese, softened
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 15-ounce can Coco Lopez Cream of Coconut© [Buy Coco Lopez]
  • 2 1-ounce squares semi-sweet chocolate, melted
Preheat oven to 300°F.

Combine crumbs, pecans, sugar and butter; press firmly on bottom of 9-inch springform pan.

In a large mixer bowl, beat the cream cheese until fluffy. Add the eggs and flour, beating until smooth. Gradually beat in the Coco Lopez. Remove 1-1/2 cups of the cream cheese mixture to a medium mixing bowl. Stir the melted chocolate into the reserved mixture. Pour the chocolate mixture into the prepared pan.

Slowly pour the remaining cheese mixture over the chocolate layer, and swirl with the tip of a knife, if desired.

Bake for 1 hour or until firm around the edges and still soft in the center. Turn off oven, and leave cheesecake in the oven for 1 hour.

Carefully loosen top of the cheesecake from the edge of the pan with a knife. Cool. Chill thoroughly, and remove side of pan. Garnish as desired. Refrigerate leftovers.

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