Coconut Joy Cheesecake Bars

(Philadelphia Cream Cheese)

Don’t put all of your 'eggs in one basket’ - Switch it up this year with these Philadelphia Cream Cheese Coconut Joy Cheesecake Bars. This twist on the classic cheesecake is made with Philadelphia Cream Cheese, a Chocolate Wafer Cookie crust, topped with a creamy chocolate ganache and sprinkled with coconut and sliced almonds.

Cook Time:

Prep Time:20 min

Total Time:6 hours15 min

Servings: 16

Ingredients:

25 chocolate wafer cookies, finely crushed

2 Tbsp. sugar

1/4 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1/2 cup coconut milk

4 eggs

2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces

1 cup COOL WHIP Whipped Topping (Do not thaw.)

1 cup BAKER'S ANGEL FLAKE Coconut

1/4 cup PLANTERS Sliced Almonds, toasted

Preparation:

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.

Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.

Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.