Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 300 degrees. spread coconut on baking sheet; bake 4-6 minutes until light golden brown, stirring frequently. remove and cool. process cookies in a blender or food processor until finely crushed. combine in bowl with pecans and sugar, then butter. press onto bottom of a 9-inch springform pan. beat cream cheese until fluffy. add eggs and flour and beat until smooth. beat in cream of coconut. stir in 3/4 cup coconut. pour over crust. bake 1 hour 10 minutes or until cheesecake springs back when lightly touched. center will be soft. carefully loosen from edge of pan. cool on wire rack. refrigerate until firm (8 hours). remove side of pan. pipe whipped cream around edge. sprinkle remaining toasted coconut inside border.

Target recipe: cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. next add the sour cream, flour, vanilla, pineapple and juice. beat egg whites addding pinch of cream of tartar (i use a 1/4 teaspoon) beat until stiff, then fold into batter. prepare 10 inch springform pan. grease and sprinkle graham cracker crumbs on bottom and sides of pan. put batter in prepared pan. place pan in a pan of water. (i use a large roasting pan with about an inch or two of water). bake at 350 for 50 minutes. then turn off oven and leave door halfway opened for 1 hour. after 1 hour remove cake from oven.