Ingredients:
1 1/2 cups almond shortbread cookies, crumbs ( about 12 cookies)
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
4 (8 ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 (14 ounce) packages sweetened flaked coconut
2 teaspoons vanilla extract
2 cups fresh orange curd
1 cup sweetened flaked coconut, lightly toasted (optional)
Directions:
Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
Bake at 350F for 8 minutes. Cool.
Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
Bake at 350F for 1 hour. Cool completely on a wire rack.
Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.