1 1/2 cups unsweetened flaked coconut
3 tablespoons butter
3 (8 ounce) packages 1/3 less fat Philadelphia brand cream cheese
48 drops FAT TO SKINNY Zero Sweetener
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Crust:
1. Adjust oven rack to middle position and preheat oven to 325 degrees F (165 degrees C)
1. Mix coconut and butter or margarine together. Grease pie pan (I used baking Pam). Press mixture into an 8 or 9 inch pie pan.
2. Bake for 10-15 minutes, or until golden.
Filling:
1. Set pie pan in a roasting pan large enough to hold it and set aside.
2. Beat cream cheese and sweetener with an electric mixer until smooth. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the pie pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days).
5. Slice into 8 pieces. Top with whipped cream and enjoy!
