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Coconut Cheesecake & Rhubarb Compote
Ingredients
  • 14 whole graham crackers
  • 1 cup sweetened shredded coconut, toasted
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • subheading: CHEESECAKE:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-¼ cups sugar
  • 1-¼ cups sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon or lime juice
  • 5 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • subheading: COMPOTE:
  • 6 cups chopped fresh rhubarb (about 1-½ pounds)
  • 1 cup sugar
  • ½ cup orange juice or water
  • Additional toasted coconut, optional
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