Ingredients:
1 tablespoon butter
1 tablespoon milk
3 tablespoons sugar
2 tablespoons Kahlua
28 vanilla wafers
1/4 cup pecan pieces
3 (8 ounce) packages light cream cheese
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
1/4 cup Kahlua
2 tablespoons vodka
2/3 cup light sour cream
2/3 cup flaked coconut, toasted (optional)
Directions:
In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
Add the 2 Tbs Kahlua and continue to heat, stirring constantly, 2 minutes.
Pulse the cookies and nuts together in a blender or food processor to make crumbs.
Add the butter mixture and pulse briefly to blend with the crumbs.
Press the butter and crumb mixture evenly into a 9-inch springform pan.
Beat the cream cheese until smooth.
Beat in the 3/4 cup sugar, the salt and the vanilla.
Add eggs, one at a time, beating well after each.
Stir in the 1/4 cup Kahlua and the vodka.
Pour into the crust, set the pan on a baking sheet and bake at 350 F 45 minutes.
Cool 5 minutes.
Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
Chill in the refrigerator.
Servings: 12
Time preparation: 20 min.
Time total: 65 min.