Samoa Cheesecake with Fudge Drizzle

ACTIVE TIME: 30 min. TOTAL TIME: 10 hrs. SERVES: 16

This decadently delicious twist on a Girl Scout cookie favorite will delight from first sight to last bite

40 chocolate wafer cookies,

ground

1⁄4 cup butter, melted

4 (8 oz.) pkgs. cream cheese,

at room temp.

11⁄2 cups sugar

5 eggs

1 (8 oz.) container sour cream

1⁄4 cup all-purpose flour

1 tsp. coconut extract

3⁄4 cup caramel sauce

1⁄2 cup sweetened flaked coconut 1⁄4 cup chocolate sauce

1 Heat oven to 350°F. Position racks in center and lower third. Place roasting pan on lower rack; fill halfway with water. Wrap outside of 9"x3" springform pan with foil; coat inside with cooking spray. Mix crumbs and butter; press into bottom of pan. Chill 10 min.

2 With mixer on medium speed, beat cream cheese and sugar until smooth. On low speed, beat in next 4 ingredients; on medium speed, beat 1 min. Pour into pan. Bake on center rack

1 hr., 10 min. or until center jiggles slightly. Run knife around edge. Cool. Cover; chill. Top with last 3 ingredients.

Per serving: Cal. 498 Pro. 7g Carb. 49g Fiber 1g Sug. 39g Chol. 134mg Sod. 405mg Total fat: 31g Sat. 18g Trans. 1g