Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in walnuts, pour over crust. bake at 350 degrees f., 40 minutes. loosen cake from rim;cool before removing rim pf pan. melt chocolate pieces and margarine with water over low heat, stirring until smooth. drizzle over cheesecake. chill.