Recipe - Individual Chocolate Cheesecakes

1 One half cup Flaked coconut
1 cup Bisquick baking mix
One fourth cup Butter; softened
1 pack (8 oz) cream cheese;
softened
Three fourths cup Granulated sugar
3 tablespoon Cocoa
One half teaspoon Vanilla
1 Egg
One half cup Dairy sour cream
2 tablespoon Packed brown sugar
One half teaspoon Vanilla
Coconut; chocolate chips or
chopped nuts

Heat oven to 375 degrees. Mix 1 One half cups coconut, the baking mix, and
margarine thoroughly. Press about two tablespoons mixture on bottoms and up
sides of 12 medium muffin cups, 2 One half x 1 One fourth inches, with fingers floured
with baking mix, building up slight edges. Beat cream cheese, granulated
sugar, cocoa, One half teaspoon vanilla and the egg in small bowl on low speed
until smooth. Spoon about 2 rounded measuring tablespoons into each cup.
Bake until firm, 15 to 18 minutes. Mix sour cream, brown sugar and 1/2
teaspoon vanilla. Spread scant measuring tablespoonful over each
cheesecake. Sprinkle with coconut. Bake 5 minutes. Cool on wire rack 30
minutes. Carefully run metal spatula around cups to loosen; remove from
pan. Cover loosely and refrigerate at least 30 minutes but no longer than 3
days.

12 cheesecakes Recipe from
: Bisquick High altitude directions (3500 to 6500 ft) Cool on wire rack 1
hour. Posted to TNT Prodigy's Recipe Exchange Newsletter by
katiescarlett1@juno.com (L J G) on Jul 27, 1997