Layered Coconut Chocolate Cheesecake



  • 1 - cup chocolate wafer cookie crumbs (about 20 wafers)
  • 1 - cup finely chopped pecans
  • 2 -tablespoons sugar
  • 1/4 - 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 1 1/2 cups cheese mixture; stir in 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.