Categories: Cookie Bars

Ingredients

• 25 chocolate wafer cookies, finely crushed
• 2 Tbsp. sugar
• 1/4 cup butter or margarine, melted
• 4 pkg. (8oz. each) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup coconut milk
• 3 eggs
• 2 oz. Baker's Semi-Sweet Chocolate broken into small pieces
• 1 cup Cool Whip Whipped Topping(Do not thaw)
• 1 cup Baker's Angel Flake coconut
• 4 cups sliced almonds, toasted

Directions

1. Heat oven to 325 degrees. Line 15 × 9-inch pan with foil, with end of foil extending over sides. Combine cookie crumbs, 3 Tbsp. sugar and butter. Press onto bottom of prepared pan.
2. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
4. Microwave semi-sweet chocolate and Cool Whip in microwavable bowl on high 1 minute; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

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