Brownie-Bottom Coconut Cream Cheesecake Recipe

INGREDIENTS:

• Brownie mix 
• 2 8-ounce packages cream cheese, softened
• ¾ cup cream of coconut
• ½ cup coconut rum
• ½ teaspoon vanilla
• 1 cup whipping cream
• 1 package unflavored gelatin softened in 2 tablespoons warm water

Coconut Whipped Cream

• 1 cup heavy whipping cream
• ¼ cup cream of coconut
• ¼ cup coconut rum
• ½ teaspoon vanilla
• 1 package unflavored gelatin (7 grams)
• 1¼ cup shredded coconut, toasted

INSTRUCTIONS:

1. Prepare brownie mix as directed. Bake in a greased 9" springform pan. Let cool
2. Beat cream cheese until smooth. Add coconut cream, coconut rum and vanilla.
3. In a separate bowl, beat whipped cream until almost stiff. Add soften gelatin and beat until stiff peaks form. Fold into cream cheese mixture.
4. Spread cream cheese mixture over cooled brownie and refrigerate for several hours.
5. Coconut Whipped Cream
6. Mix gelatin and coconut rum together in a bowl. Set aside.
7. Beat whipping cream until soft peaks form. Add coconut cream, coconut rum/gelatin, and vanilla. Beat until stiff peaks form. Top cheesecake with whipped cream mixture.
8. To make toasted shredded coconut. Spread shredded coconut on a cookie sheet. Put under oven broiler for 5 minutes (watch carefully) until golden brown. Let cool. Spread on top of whipped cream layer.

Source: Chocolate Chocolate and More

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