COCONUT-RICOTTA CHEESECAKE

      Title: COCONUT-RICOTTA CHEESECAKE
  Categories: Dessert
       Yield: 12 Servings
  
 MMMMM------------------------INGREDIENTS-----------------------------
   1 3/4 c  Flaked coconut
       1 tb Butter, softened
       2 c  Ricotta cheese
       8 oz Package cream cheese,
            Softened
     1/4 ts Coconut extract or
            Vanilla
       1 c  Sugar
       2    Tablesoons all purpose flour
     1/8 ts Salt
       3    Eggs
     1/4 c  Milk
       8 oz Carton dairy sour cream
       1 tb Sugar
  
   Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes,
   stirring occasionally. Reserve 1/4 cup of the toasted coconut for
   topping. Grease bottom and sides of an 8-inch springform pan with
   softened butter. Press remaining toasted coconut on the bottom of
   pan. Press untoasted coconut up sides of pan. For filling, beat the
   ricotta cheese, cream cheese and coconut extract till fluffy. Combine
   the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add
   eggs, all at once, beating at low speed just till combined. DO NOT
   OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven
   about 45 minutes or till center appears set. Meanwhile, combine the
   sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake.
   Cool. Chill. Garnish with the reserved toasted coconut.
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