Coconut Cheesecake with Pineapple Chunks

Ingredients

300g Chocolate Chip Cookies

75g Butter

600g Cream Cheese

2/3 Cup Sugar

3 Eggs

1/2 Cup Coconut Milk

440g Pineapple

1 Cup Flaked Coconut

Preheat oven to 160°C (320°F). Prepare a 22cm (9.5in) baking pan.

Melt the butter and let cool. Crush the cookies and add the melted butter. Mix thoroughly. Spread this mixture in the bottom of the pan and press firmly.

Place the pan with the base in the freezer while you prepare the filling.

Drain the pineapple (if using canned) and finely chop. Mix the cheese with powdered sugar. Beat in the eggs, mixing after each addition. Add the coconut milk (if using canned, shake well before opening).

Finally, add the pineapple chunks and 3/4 cup of shredded coconut, stirring one last time. Pour the filling into the set pan and bake for about 50 minutes.

Let the cheesecake cool in the oven with the door open, then remove it. Sprinkle with the remaining coconut flakes. Store in the refrigerator.

Enjoy!