Coconut Chocolate Rum Cheesecake
2 cups coconut
4 tablespoons melted butter
3 pkgs. (8 oz. each) cream cheese
3/4 cup sugar
1/4 cup sour cream
4 large eggs
1-1/2 teaspoon vanilla
2 tablespoons rum
12 ounces milk chocolate chips, melted
1/4 cup brown sugar
2 tablespoons soft butter
2 tablespoons milk
1/4 cup coconut
Crust: Mix coconut and melted butter together. Press evenly into a 9-in. cheesecake pan. Bake for 12-15 minutes at 350ºF.
Milk Chocolate Rum Filling: Beat the cream cheese, sugar and sour cream until fluffy add the eggs one at a time, beating well after each addition. Stir in the vanilla, rum and melted chocolate. Mix thoroughly. Pour over coconut crust and bake for 15 minutes.
Reduce the heat to 200ºF and bake for 2 hours. Remove the cake from the oven and carefully run a knife around the inside edge of the pan. Turn oven "OFF" and return the cake to the oven and allow to rest in the oven for another 2 hours.
Warm Coconut Topping (optional): Beat the brown sugar and butter until smooth. Stir in the milk and then the coconut. Spread over the cake. Broil about 4-in. from the heat for about 3-4 minutes or until golden. Chill overnight.
If you choose not to make the topping, cover and chill before serving.