Samoas® Cheesecake

Directions

1. Preheat oven to 325°F.  Wrap a 9-inch springform pan in foil.
2. Combine the cookie crumbs and melted butter and press into the bottom of springform pan.  
3. Beat the cream cheese and sugar in a large mixer bowl until creamy.  Add the corn starch, corn syrup, eggs and lemon juice;  mix on medium speed until smooth.  Pour over the crust and bake for 60 to 70 minutes or until just set. The center will be slightly jiggly. Remove from oven; cool on a wire rack for 30 minutes. Refrigerate a minimum 4 hours or overnight.
4. Spread the coconut in a rimmed baking pan and bake in a 350°F oven for 5 to 10 minutes, stirring every 2 to 3 minutes until lightly toasted.  Remove from the oven and let cool.
5. Combine brown sugar, corn syrup and butter in a medium saucepan.   Bring to a boil and let boil for 1 minute.  Remove from heat and add the cream.  Stir in the coconut.  Spread over the chilled cheesecake.
6. Place chocolate chips in a resealable plastic bag. Melt chocolate in the microwave by heating for 15 seconds at a time on HIGH heat. Snip off a tiny corner of the bag; squeeze bag to drizzle chocolate over top of cake. Chill in refrigerator for 5 minutes; serve.
7. Samoas® is a registered trademark of the Kellogg Corporation and is not affiliated with ACH Food Companies, Inc.