1 cup chocolate wafer cookie crumbs (about 20 wafers) 1 cup finely chopped pecans 2 tablespoons sugar ¼ cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 3 eggs 2 tablespoons flour 1 (15-ounce) can Coco Lopez® Cream of Coconut 2 (1-ounce) squares semi-sweet chocolate, melted Preheat oven to 300°. Combine crumbs, pecans, sugar and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Add eggs and flour, beating until smooth. Gradually beat in cream of coconut. Reserve 1½ cups cheese mixture; stir melted chocolate into reserved mixture. Pour chocolate mixture into prepared pan. Slowly pour remaining cheese mixture over chocolate layer; swirl if desired. Bake 1 hour or until firm around edges and still soft in the center; turn off oven. Leave cheesecake in oven 1 hour. Carefully loosen top of cheesecake from edge of pan with knife tip. Cool. Chill thoroughly. Remove side of pan. Garnish as desired. Refrigerate leftovers. |