Ingredients
- 3/4 stick butter
- 1/4 cup graham cracker crumbs
- 1 teaspoon cinnamon
- 3/4 stick butter
- 1/4 cup graham cracker crumbs
- 1 teaspoon cinnamon
- 3/4 pound cream cheese
- 3/4 cup sugar
- 3 cup eggs
- 1 teaspoon vanilla extract
- 3/4 stick butter
- 1/4 cup graham cracker crumbs
- 1 teaspoon cinnamon
- 3/4 pound cream cheese
- 3/4 cup sugar
- 3 cup eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup shredded coconut
Preparation
Baking Directions:
Preheat the oven to 375 degrees.
In a small saucepan, melt the butter over low heat and mix in the cracker crumbs and cinnamon.
Press the crust mixture firmly into an 8-inch springform pan as evenly as possible.
It only needs to go about halfway up the sides and don’t worry if the top edge is not exactly even all the way around.
Using a mixer, beat the cream cheese and sugar together.
Scrape down the sides and bottom several times to ensure thorough mixing.
Add the eggs and vanilla and beat well, scraping sides and bottom again.
Pour the filling into the crust.
Bake for 25 to 30 minutes, or just until firm.
Do not over bake.
Wiggle the pans gently -- as soon as there is no loose batter, they are done.
Remove from the oven and increase the oven temperature to 400 degrees.
In a small bowl, whisk together the sour cream, sugar and vanilla and pour the topping gently over cake.
Bake for 5 more minutes.
Sprinkle the cheesecake with coconut while still hot.
Cool completely and serve chilled.
