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Coconut Cheesecake Squares w Caramel




Source of Recipe


Kraft


List of Ingredients




30 LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups crumbs)
1/3 cup butter or margarine, melted
1 cup sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted
3/4 cup KRAFT Caramel Topping


Recipe



PREHEAT oven to 350°F. Mix cookie crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom of 13x9-inch baking pan.
BEAT remaining 3/4 cup sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1 cup of the coconut. Pour over crust; sprinkle with remaining 1/2 cup coconut.
BAKE 30 min. or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares just before serving. Spoon topping into small heavy-duty resealable plastic bag. Microwave on HIGH 40 sec. to 1 min. or until slightly softened. Cut 1/8-inch tip from corner of bag; squeeze over cheesecake squares. Store leftover cheesecake squares in the refrigerator.