For the crust:
2 cups of chocolate crumbs
1/4 cup of melted butter
For the filling :
1 cup of coconut flakes, divided in half
24 oz of softened cream cheese
Half a cup sugar
Quarter cup of brown sugar
1 teaspoon vanilla extract
Half a teaspoon of coconut extract
1 cup of vanilla wafers, brake them into pieces
Half a cup of caramel sauce, divide it into half
8 oz whipped cream
For topping:
quarter cup of chocolate cookies
more caramel sauce
chocolate sauce
Instructions for preparation and cooking
1. Aplly a layer of baking paper on a baking tray. After that spread the coconut flakes. Bake them at 160 degrees Celsius from 5 to 10 minutes, or until they are lightly toasted. After the coconut flakes are baked leave them aside to chill down.
2. Mix the chocolate crumbs with the melted butter and press it to the bottom of a previously greased springform pan with size of 9 inch.
3. Mix the cream cheese, white and brown sugar and the vanilla and coconut extract in a large deep bowl and mix them all until you get a smooth mixture.
4. Fold in the vanilla wafers, 3/4 cup of the coconut flakes and a quarter cup of the caramel sauce into the cream cheese mixture.
5. Add the cream whip to the cream cheese mixture and mix it all until it is blend together well.
6. In 3 parts add batter to crust, each time adding a little more of the caramel sauce until you have used all of the sauce. Swirl the caramel around with a knife. At this point be careful not to put the knife through the crust of the cake.
7. Smooth out the surface on the top of the cheesecake.
8. Use the rest of the coconut flakes, chocolate cookies, chocolate and caramel sauce to top the cheese cake.
9. Refrigerate the cake until it is completely firm, which takes about 4-5 hours.
Enjoy this exquisite dessert with your family!
source : http://www.joanasrecipes.com/
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