Coconut Cheesecake

I made this for my dad's birthday, because canned pumpkin wasn't in season. :)  If you have any trouble finding cream of coconut (NOT COCONUT MILK!!!) look in the booze section!!  AND, make sure you STIR the cream of coconut.

Ingredients:

2 packages cream cheese (8 oz. each), softened

1/2 c. cream of coconut  (be sure to stir before adding!!!)

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1 pie crust

2 c. cool whip

1/2 c. coconut flakes, toasted

Directions: 

Step 1: Preheat your oven to 350 degrees

Step 2: Beat cream cheese, cream of coconut, sugar, and vanilla until well blended.  Add eggs and mix just until blended, don't overblend!  Pour into crust.

Step 3: Bake for 40 mins. or until center of cheesecake is almost set.  Allow to cool before refrigerating for at least 3 hours.  Top cheesecake with cool whip, and sprinkle toasted coconut on top!