Brownie Bottom Coconut Cream Cheesecake

Modo de Preparo

1. 1. Prepare brownie mix as directed. Bake in a greased 9″ springform pan. Let cool
   2. Beat cream cheese until smooth. Add coconut cream, coconut rum and vanilla.
   3. In a separate bowl, beat whipped cream until almost stiff. Add soften gelatin and beat until stiff peaks form. Fold into cream cheese mixture.
   4. Spread cream cheese mixture over cooled brownie and refrigerate for several hours.

1. Mix gelatin and coconut rum together in a bowl. Set aside.
2. Beat whipping cream until soft peaks form. Add coconut cream, coconut rum/gelatin, and vanilla. Beat until stiff peaks form. Top cheesecake with whipped cream mixture.
3. To make toasted shredded coconut. Spread shredded coconut on a cookie sheet. Put under oven broiler for 5 minutes (watch carefully) until golden brown. Let cool. Spread on top of whipped cream layer.

Notes