A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.
To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Use a food processor to crush the cookies. If you don’t own one, place cookies in a resealable plastic bag, seal bag and crush cookies with a rolling pin.
Peach Mango Cheesecake: Use a 20-oz jar of sliced peaches for the mangoes.
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