Coconut Raspberry Cheesecake

INGREDIENTS

1 12 ounce package

Raspberries, frozen with juice

Raspberries, Fresh

Eggs, large

1/2 cup

Coconut milk, Canned

2 tbsp

Corn starch

1 1/4 cups

Sugar

4 tbsp

Sugar, Powder

1/4 tsp

Vanilla extract

1 tsp

Coconut extract

1/2 cup

Coconut flakes

Coconut flakes, Toasted

Bake for 1 hour and 25 minutes until center of cheesecake is set. it should not be jiggly

2 1/2 cups

Mother's mini's coconut cocada's cookies

3 tbsp

Butter

4 8 ounce packages

Cream cheese

2 cups

Double creme

1 tbsp

Amaretto