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Coconut-Ricotta Cheesecake

1 3/4 cups flaked coconut
1 tablespoon butter, softened
2 cups ricotta cheese
1 8-ounce package cream cheese, softened
1/4 teaspoon coconut extract or vanilla
1 cup sugar
2 tablesoons all purpose flour
1/8 teaspoon salt
3 eggs
1/4 cup milk
1 8-ounce carton dairy sour cream
1 tablespoon sugar

Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes,
stirring occasionally. Reserve 1/4 cup of the toasted coconut for
topping.

Grease bottom and sides of an 8-inch springform pan with softened
butter. Press remaining toasted coconut on the bottom of pan.
Press untoasted coconut up sides of pan.

For filling, beat the ricotta cheese, cream cheese and coconut
extract till fluffy. Combine the 1 cup sugar, flour and salt.
Stir into cream cheese mixture. Add eggs, all at once, beating at
low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn
into crust-lined pan. Bake in a 375 oven about 45 minutes or till
center appears set.

Meanwhile, combine the sour cream and the 1 tablespoon sugar.
Spread atop baked cheesecake. Cool. Chill. Garnish with the
reserved toasted coconut. Makes 12 servings.

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