Title: White Choc-Coconut Cheesecake Part 1 of 2
Categories: Dessert Chocolate Godiva
Yield: 12 Servings

		CHOC MACADAMIA NUT CRUST:
1	c	CHOCOLATE WAFER CRUMBS
1/2	c	MACADAMIA NUTS, COARSELY GROUND
1/4	c	SWEETENED COCONUT, LIGHTLY TOASTED
5	tb	UNSALTED BUTTER, MELTED
		COCONUT TOPPING:
1/2	c	SWEETENED COCONUT, LIGHTLY TOASTED
3	tb	ALL-PURPOSE FLOUR
1/2	ts	SALT
2	tb	UNSALTED BUTTER, CUT INTO SMALL PIECES
		FILLING:
1	c	MILK
3/4	c	SWEETENED COCONUT, LIGHTLY TOASTED
1 1/2	lb	CREAM CHEESE, ROOM TEMP
3/4	c	GRANULATED SUGAR
2	tb	CORNSTARCH
3		LARGE EGGS
1	ts	VANILLA EXTRACT
2	ts	DARK RUM
6	oz	WHITE CHOCOLATE, CUT INTO 1/8-INCH CHUNKS
		GARNISH (OPTIONAL):
1/2	c	CHOCOLATE WAFER CRUMBS
		CONFECTIONERS' SUGAR
		WHITE CHOCOLATE CURLS

Make the chocolate macadamia nut crust:

Position a rack in the center of the oven and preheat to 350 degrees F. Remove the side from a 9-by-3-inch spring form cake pan. Trim a 9-inch cardboard cake circle so that it fits within the curved lip of the bottom of the springform pan. Cover the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan. (Lining the bottom of the pan this way will give the cheesecake an even flat base, making it easy to remove from the pan.)

In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut. Add the melted butter and mix well. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 to 12 minutes until the crust is puffy and bounces back when gently pressed with a finger. Cool on a wire rack.

Prepare the coconut topping:

In a medium bowl, using a wire whisk, stir together the toasted coconut, flour and salt. Add the butter cubes and with your fingers toss to distribute thoroughly. Chill until ready to bake the cheesecake.

Continued.........

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