Cherry Fudge Truffle Coconut Cheesecake Recipe



Cherry Fudge Truffle Coconut Cheesecake Recipe

Ingredients :
1-2/3 cups crushed Oreo cookies (about 17 cookies)
2/3 cup sweetened shredded coconut, toasted
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened, divided
1 cup sugar
3/4 cup cream of coconut
1 teaspoon coconut extract
3 large eggs, room temperature, lightly beaten
1/4 cup chopped maraschino cherries
1 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1/3 cup cherry preserves, finely chopped
TOPPING:
1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1 cup sweetened whipped cream
1/3 cup sweetened shredded coconut, toasted
16 maraschino cherries with stems, patted dry

Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with chocolate, whipped cream, toasted coconut and cherries.


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