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Export 8 ingredients for grocery delivery
Step 1
Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
Step 2
Grind the cookies into fine crumbs using a food processor or blender.
Step 3
In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.
Step 4
Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust.
Step 5
To melt, microwave the white chocolate in a microwave-safe bowl in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the white chocolate from seizing.
Step 6
Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.
Step 7
Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
Step 8
Slowly add the sugar into the cream cheese and continue beating until the sugar is incorporated, scraping the bowl as needed.
Step 9
Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.
Step 10
Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.
Step 11
Spread the lemon curd over the top of the cheesecake layer
Step 12
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
Step 13
Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form.
Step 14
Add a nice thick layer of whipped cream atop the cheesecake.
Step 15
Garnish the top with large, flaked pre-toasted coconut or shredded coconut.
Step 16
Cover the pan with foil and refrigerate for 4 to 6 hours to allow to set.
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