For the crust:3 cups of crushed Coconut Colada cookies (Mother's brand)
1/3 c. superfine white baking sugar
3/4 cup melted I Can't Believe It's Not Butter (must be this brand for combination of sweetness and saltiness)
1/2 c. macadamia nuts grated in a food processor
For the filling:32 oz. cream cheese (4 full-fat 4 oz. packages), softened to room temperature
1 c. superfine white sugar
4 tbs. flour
5 eggs, room temperature
1/2 c. whipping cream
2 tbs. grated lime zest
1 tbs. rum extract
For the topping:2 c. sour cream (full-fat)
4 tbs. white sugar
1 tsp. coconut extract
METHOD:Preheat oven to 350. In a bowl combine crushed cookies, sugar, nuts and melted butter. Press the crumbs evenly across the bottom and carefully up the sides of a 9 inch springform pan.
Place the softened cream cheese in your electric mixer. Add sugar and flour and beat on medium speed for 1 and 1/2 minutes. Add the eggs one at a time, beating the mixture 30 seconds after each egg is added. And the cream, lime zest and rum extract and mix lightly. Pour the cheesecake into the prepared crust pan and set on a baking sheet to catch the melted butter that will escape the sides of the springform while you are baking.
Bake for 15 minutes at 350, then in between an hour and an hour and a half on 250. You will know the cheesecake is done when only the center of the cake is a little wobbly. Important to NOT overbake. While cake is baking, make topping by combining sour cream, sugar and coconut extract in a bowl.
When cake is dine baking, remove from oven and spread on the topping. Bake for another 15 minutes. Remove from oven and let cool to room temperature. The cheesecake will begin to shrink and pull away from the pan. This is best served after being refrigerated over night.
+ Recipe submitted by S. O'Ryan
