LEMON COCONUT CHEESECAKE BARS
Source of Recipe
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HEAT OVEN TO 350 DEGREES. Have a rimmed baking sheet ready. Line a 13X9 inch baking pan with foil. Coat with cooking spray. Spread 2 1/2 cups sweetened shredded coconut on baking sheet. Bake 10 min. until lightly browned. Cool.
CRUST: Pulse 1 1/2 sticks butter, 1 1/2 cups all purpose flour, and 1/2 cup confectioners sugar in blender or food processor until a dough forms. Add 1 cup toasted coconut, pulse to mix. Press over bottom of baking pan. Bake 20
min. until lightly browned.
FILLING: Beat 1 brick 8 oz cream cheese, 2/3 cup sugar in bowl with mixer on high speed until smooth. On medium speed, beat in 2 eggs, 1 tbs grated lemon peel and 1/3 cup lemon juice to blend. Pour over crust. Bake 20 min. until top is almost set.
TOPPING: Put 1 1/2 cups sour cream, 1/3 cup sugar and 1/2 tsp vanilla in bowl, stir until well blended. Pour and
spread over filling. Sprinkle with the remaining coconut. Bake another 10 min. or until topping has set. Cool in pan. Refrigerate 4 hours before cutting. Lift foil by ends onto a cutting board, cut in 48 bars.*
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