Coconut-Ricotta Cheesecake

Ingredients:
1 3/4 cups flaked coconut
1 tblsp butter, softened
2 cups ricotta cheese
1 8-oz package cream cheese, softened
1/4 tsp coconut extract or vanilla
1 cup sugar
2 tblsp all purpose flour
1/8 tsp salt
3 eggs
1/4 cup milk
1 8-oz carton dairy sour cream
1 tblsp sugar

Instructions:
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 spring form pan with softened
butter. Press remaining toasted coconut on the bottom of pan. Press
un-toasted 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 over beat. 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.