Mounds Coconut Cheesecake Recipe

Preheat oven to 325°F.

Mix graham cracker crumbs, melted butter, and shredded coconut in a bowl. Press onto the bottom of a greased 9-inch springform pan.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the eggs and vanilla extract.

Fold in the sweetened shredded coconut and pour the mixture over the crust.

Bake for 50-55 minutes or until the center is almost set.

Remove from the oven and let it cool completely.

In a small saucepan, melt the chocolate chips and heavy cream over low heat, stirring until smooth.

Spread the chocolate mixture over the cheesecake and sprinkle with more shredded coconut.

Refrigerate for at least 2 hours or until set.