2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1 teaspoon vanilla
1 prepackaged graham crust (9-inch)
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut
Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs. Mix until blended. Fold in coconut. Pour into crust.
Bake at 325ºF. for 30 minutes or until center is almost set. Cool.
Refrigerate 3 hour or overnight.
Top with thawed frozen whipped topping and toasted coconut.