Tropical Cheesecake

1. Place a medium skillet over low heat on the stove. Add the coconut. Stir every few minutes. Continue to cook and stir over low heat until the coconut begins to brown and smells nutty. Remove from heat and put the toasted coconut in a bowl to cool.

2. Place the crumbs for the crust (included in the cheesecake box)in a 9″ pie plate along with 1/4 teaspoon of cinnamon. Stir well to combine. Melt 5 Tablespoons of butter and pour over the crumb mixture. Stir until well combined and all crumbs are coated with butter. Press gently to cover the bottom and sides of the pan. Set aside.

3. In a large bowl, combine the cheesecake pouch with 1 teaspoon of vanilla and 1-1/2 cups cold milk. Mix on high for about 3 minutes, then stir in all but 1/2 cup of the toasted coconut. Spoon into the prepared crust, smooth the top, and set aside.

4. Melt the remaining 3 Tablespoons of butter in the same skillet the coconut was toasted in over medium heat. Add the brown sugar and stir until sugar is dissolved. Add the bananas and cook, turning every few minutes, until the butter/brown sugar sauce thickens and bananas are soft.

5. Spoon the bananas on top of the cheesecake. Drizzle the butter/ brown sugar sauce that you made with the bananas over top, then sprinkle with the remaining coconut. Refrigerate overnight.

6. To serve, dip the bottom of the pan briefly in hot water. Slice and serve. Enjoy!