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Coconut Cheesecake

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— ——–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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