Title: Coconut-ricotta cheesecake
 Categories: Pie
      Yield: 12 Servings
 
  1 3/4 c  Flaked coconut
      1 tb Butter; softened
      2 c  Ricotta cheese
      1 pk (8-oz) cream cheese;
           -softened
    1/4 ts Coconut extract or vanilla
      1 c  Sugar
      2 tb All purpose flour
    1/8 ts Salt
      3    Eggs
    1/4 c  Milk
      1 ct (8-oz) dairy sour cream
      1 tb Sugar
   
  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 springform pan with
  softened butter.  Press remaining toasted coconut on the bottom of
  pan.  Press untoasted 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
  OVERBEAT. 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. Makes
       12    servings.