A fun twist on the classic Girl Scout cookies, Samoas®!
Prep Time: 30 minutes
Bake Time: 60 to 70 minutes
Chill Time: 4 hours or overnight
Yield: 1 (9-inch) cheesecake
1-1/2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 tablespoons Argo® Corn Starch
1 cup Karo® Light Corn Syrup
4 eggs, beaten
2 tablespoons lemon juice
2 cups flaked coconut
3/4 cup brown sugar
1/2 cup Karo® Light Corn Syrup
2 tablespoons butter
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Preheat oven to 325
°F. Wrap a 9-inch springform pan in foil.
Combine the cookie crumbs and melted butter and press into the bottom of springform pan.
Beat the cream cheese and sugar in a large mixer bowl until creamy. Add the corn starch, corn syrup, eggs and lemon juice; mix on medium speed until smooth. Pour over the crust and bake for 60 to 70 minutes or until just set. The center will be slightly jiggly. Remove from oven; cool on a wire rack for 30 minutes. Refrigerate a minimum 4 hours or overnight.
Spread the coconut in a rimmed baking pan and bake in a 350
°F oven for 5 to 10 minutes, stirring every 2 to 3 minutes until lightly toasted. Remove from the oven and let cool.
brown sugar, corn syrup and butter in a medium saucepan. Bring to a boil and let boil for 1 minute. Remove from heat and add the cream. Stir in the coconut. Spread over the chilled cheesecake.
Place chocolate chips in a resealable plastic bag. Melt chocolate in the microwave by heating for 15 seconds at a time on HIGH heat. Snip off a tiny corner of the bag; squeeze bag to drizzle chocolate over top of cake. Chill in refrigerator for 5 minutes; serve.
Samoas® is a registered trademark of the Kellogg Corporation and is not affiliated with ACH Food Companies, Inc.