Coconut Cheesecake Squares
Servings: 16 squares

Vegetable cooking spray
1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
1/4 cup butter, melted
3 tablespoons + 1 cup sugar, divided
3 (8-oz.) packages cream cheese, softened
2 tablespoons all-purpose flour
3 large eggs
1/3 cup canned coconut milk (not cream of coconut)
2 teaspoons grated lime zest
3 tablespoons fresh lime juice
2 cups sweetened flaked coconut

Preheat oven to 325°F. Spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter, and 3 Tbsp. sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely.

Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut.

Bake at 325°F for 45 to 50 minutes or until set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove cheesecake from oven. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour before serving.