Grammy’s Coconut Cheesecake

Ingredients

Crust:

2 1/4 C Lorne doone shortbread

3 T sugar

1 1/2 C melted salted butter

Filling :

3 8oz pkg cream cheese

1 C sugar

3 T all purpose flour

3/4 C sour cream

1 1/2 tsp coconut extract

3 large eggs (room temp)

Whipped topping :

1 3/4 C heavy cream (cold)

1 C powdered sugar

1 1/2 tsp coconut extract

1 1/4 C toasted coconut

Directions

Preheat oven to 325

Grease and 9 x 13 pan

Crust directions :

Combine and press into 9 x 13 pan.

Bake for 10 minutes and let cool.

Reduce oven to 300°

Filling directions:

Combine cream cheese, sugar flour on low speed till completely combined and smooth scrape down sides.

Add sour cream coconut extract until well mixed add eggs one at a time to a well mixed.

Pour batter over the crust. Evenly bake for 30 minutes.

Turn off the oven and leave in the oven with the door closed for 20 minutes. Cracked door with a cheesecake inside for 15 minutes. (keeps from cracking)

put cheesecake in the fridge to cool 3 to 4 hours.

Whipped topping:

Add heavy cream, powdered sugar and coconut extract and a large bowl whip on high to stiff peaks spread evenly over cream cheese and top with toasted coconut