Harley’s Amaretto Macaroon Cheescake

Prep time : 25 mins Pre-heat oven 325°F  Serves 12
1 - 7oz pkg Angle Flake Coconut, lightly toasted 
1/2 cup finely chopped almonds, lightly toasted 
1 -14 oz can sweetened condensed milk, divided 
1/3 cup flour 1/4 cup (1/2 stick) margarine, melted 
 4 (8 oz) pkgs cream cheese softened 
1/4 cup sugar 
4 eggs 
1/4 cup almond-flavored liqueur 

Mix the coconut, almonds, 1/2 cup of sweetened condensed milk, flour and margarine. 
Press onto the bottom of a 9 – inch springform pan. 

Beat the cream cheese, sugar and remaining sweetened condensed milk at medium speed 
with electric mixer until well blended. Add the eggs one at a time, mixing at low speed after
each addition, just until blended. Blend in liqueur; pour mixture over the crust. 
Bake for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around the rim 
of the pan to loosen the cake. Cool before removing the rim of the springform pan. 
Refrigerate 4 hours or overnight. Garnish with toasted almonds and colored sugar.
HINTS: See Tips for Baking Cheescakes
***Substitute Neufchatel Cheese, 1/3 less fat than cream cheese or Fat Free Cream Cheese 
for regular cream cheese. Also, while any brand cream cheese will do, I find that Philly Brand is best. 
 If I am creating the cheesecake for a special party, I use the Philly. 
 Other times, I buy the cheaper brands and they do quite nicely. 
 Bon Appetite!