Coconut Raspberry Cheesecake

In a medium sauce pan combine thawed package of Raspberries, 1/2 cup sugar, and 2 Tablespoon cornstarch. Mix well. Stir over medium-low heat until mixture thickens. Place in air tight container and chill for 2 hours. *Please note you will use this mixture three different times.

Preheat oven to 325°.

Prepare springform pan by covering outside with aluminum foil. Place pan inside larger baking dish for a water bath bake.

In a small bowl mix together 2 1/2 cups Coconut Cocada cookie crumbs with 3 Tablespoons melted butter and 1 Tablespoon Amaretto (Optional). Mix until well combined. Place crumbs in bottom of spring form pan and press into bottom of pan and 1/2 way up the sides. Set aside.

In mixer bowl mix together four 8 oz. packages of soften cream cheese with 3/4 cups of sugar. Beat together until smooth and creamy. Scrape bowl often. Add large eggs one at a time. Add 1 teaspoon coconut extract, 1 cup whipping cream, 1/2 cup coconut flakes, and 1/2 cup coconut milk. Mix until smooth.

Reserve 1 1/2 cups of coconut cheesecake batter in a small bowl.

Pour remaining coconut cheesecake batter into crust lined spring form pan.

Add 1/8 cup chilled Raspberry sauce with reserved coconut cheesecake batter. Mix until well blended. Drop by the spoonful onto the top of the coconut cheesecake batter. With a butter knife swirl the raspberry batter into the cheesecake batter.

Add 8 half-tablespoon dollops of raspberry sauce on top of the cheesecake batter. Using the same knife, swirl into the batter. It may sink...that is okay!

Add 1 1/2 inches to 2 inches of water into the outer baking dish for water bath. Place pans on the center rack of the oven in the center of the rack.

Bake for 1 hour and 25 minutes until center of cheesecake is set. It should not be jiggly!

Turn oven off. Crack oven door. Allow cheesecake to cool inside the oven as oven cools.

Remove cheesecake from oven. Cover and chill for 24 hours.

Use a knife to loosen cheesecake edges from the sides of the spring form pan. Remove Spring Form pan. Place cheesecake on a cake plate.

Spread remaining chilled raspberry sauce over top of cheesecake to within a 1/2 inch of the edge of the cheesecake.

In your mixing bowl, add 1 cup cold whipping cream, 4 Tablespoons of powder sugar, and 1/4 teaspoon vanilla. Beat on high speed until stiff peaks form. Pipe whip cream around upper and lower edges of cheesecake.

Garnish with Fresh Raspberries and toasted coconut.