CHEESECAKE SQUARES
1 envelope unflavored gelatin
1 cup whipping cream
16 oz softened cream cheese
1/2 cup sugar
1 tsp vanilla extract
1 Tbsp unsweetened cocoa
1 cup unsweetened flaked coconut
1/4 cup softened butter
1/4 cup ground almonds
- Combine coconut, butter and almond and press into 8 inch baking pan and chill.
- Use a blender with a 5 cup capacity to mix ingredients:
- Heat 1/2 of the cream until it is about to boil.
- Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes.
- Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes
- Add cream cheese, sugar and vanilla, and blend at high speed.
- Pour all but 1/2 cup over coconut crust in baking pan.
- Add cocoa to last 1/2 cup and blend then spoon over cheesecake.
- Chill until set firm.
- Yield: 8 servings.
Note: You may wish to swirl the chocolate layer gently with a knife to marble it with the cheesecake before chilling or you can leave it as two layers.