Sweet Potato Coconut Cheesecake
2 1/2 c. vanilla wafers, finely crushed
1/2 c. butter, melted
2 sweet potatoes, cooked, peeled, cooled
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 (16 oz.) carton sour cream
1/4 c. orange juice
1 tsp. ground cinnamon
1/4 tsp coconut extract
Combine crushed wafers and margarine. Press mixture firmly on bottom and 2 inches up sides of an 8 inch springform pan. Chill 1 hour. In food processor, process potatoes. In a large mixer bowl, beat together cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs just until combined; Blend in sweet potatoes, sour cream, juice, coconut and cinnamon. Pour into crust.
Bake in 350 degree oven 55 to 60 minutes or until center appears nearly set. Cool on wire rack 5 to 10 minutes; loosen sides of cheesecake. Cool 30 minutes longer; remove sides of pan. Cover and chill 4 to 24 hours.