Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.
SAVE ON THIS RECIPE!
*To toast coconut, spread it in an ungreased shallow pan and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
Leaving the baked cheesecake in the turned-off oven for 30 minutes allows the center to continue cooking and finish setting while the cheesecake gradually begins to cool down.
For easier cutting, use a chef’s knife and a strong downward motion.
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