Tropical Cheesecake with Coconut Shortbread Crust

Name: Tropical Cheesecake with Coconut Shortbread Crust
Yield: 12 Servings
Ingredients: 8 ounces (about 30) Coconut Shortbread Cookies (click for recipe); 2 8-ounce packages cream cheese, room temperature; 8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature; 1 cup plus 2 tablespoons sugar; 1 vanilla bean, split lengthwise; 4 large eggs; 1 1/2 cups sour cream; 2 tablespoons sugar; 1/2 teaspoon vanilla extract; Unsweetened coconut chips,*** lightly toasted; Cut-up fresh tropical fruits

By Elizabeth FalknerPhotography by Brian Leatart

February 29, 2004

Image may contain Food Dessert Cake and Plant

Recipe notes