Pandan Coconut New York Cheesecake with Whipped Cream & Cherry Topping

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Ingredients:

• Norman's Kosher Cholov Yisroel Cream Cheese, 24 oz (3 containers), softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup coconut milk
• 1/4 cup pandan juice
• 1/4 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/4 cup sweetened shredded coconut
• 6 tbsp unsalted kosher margarine, melted
• Whipped cream, for topping
• Maraschino cherries, for topping

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a small bowl, combine graham cracker crumbs, shredded coconut and melted margarine. Press the crumb mixture onto the bottom of the prepared pan and smooth it out using the back of a spoon. Bake for 10-12 minutes, or until the crust is lightly browned. Remove from the oven and let it cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla extract, coconut milk, and pandan juice. Gradually add flour and mix until just combined.
4. Pour the cheesecake filling into the cooled crust and smooth out the top. Bake for 40-45 minutes, or until the edges are lightly browned and the center is set. Remove from the oven and let it cool to room temperature.
5. Refrigerate the cheesecake for at least 2 hours or overnight before serving. Serve with whipped cream and maraschino cherries on top.