Food & Photo
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 c butter, melted
- 4 (8-oz.) packages cream cheese, at room temperature
- 1 1/2 c sugar
- 5 eggs
- 1 (8-oz.) container sour cream
- 1/4 c all-purpose flour
- 1 tsp coconut extract
- 3/4 c caramel sauce
- 1/2 c sweetened flaked coconut
- 1/4 c chocolate sauce
Heat oven to 350 degrees Fahrenheit. Position racks in center and lower third. Place roasting pan on lower rack; fill halfway with water. Wrap outside of nine-inch by three-inch springform pan with foil; coat inside with cooking spray. Mix crumbs and butter; press into bottom of pan. Chill 10 minutes.
With mixer on medium speed, beat cream cheese and sugar until smooth. On low speed, beat in next four ingredients; on medium speed, beat one minute. Pour into pan. Bake on center rack one hour, 10 minutes or until center jiggles slightly. Run knife around edge. Cool. Cover; chill. Top with last three ingredients.
Per serving: Calories: 498 Protein: 7 grams Carbohydrates: 49 grams Fiber: 1 gram Sugar: 39 grams Cholesterol: 134 milligrams Sodium: 405 milligrams Total fat: 31 grams Saturated fat: 18 grams Trans fat 1 gram