Amaretto Macaroon Cheesecake

1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted

1/2 cup finely chopped almonds, lightly toasted

1 (14 ounce) can sweetened condensed milk, divided

1/3 cup flour

1/4 cup (1/2 stick) butter or margarine

32 ounces cream cheese, softened

1/4 cup granulated sugar

4 eggs

1/4 cup almond−flavored liqueur

Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of

greased 9−inch spring−form pan.

Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on

medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just

until blended. Blend in liqueur; pour over crust.

Bake at 325 degrees F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula

around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.