Coconut Mango Cheesecake
Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, sliced
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup
sugar in large bowl until blended. Add eggs 1 at a time, beating
after each addition. Beat in egg yolk. Add cream of coconut,
whipping cream and shredded coconut; beat just until blended.
Pour into crust.
Puree 1/4 of mango slices in blender until smooth. Transfer to
small bowl. Sweeten to taste with sugar, if desired. Using small
knife, cut around cheesecake to loosen. Remove pan sides. Arrange
remaining mango slices decoratively over cheesecake. Serve with