Coconut cream

Easy ingredients: 1-1/2 cup Graham Cracker Crumbs (I like to add in cinnamon/sugar) - 2 tsp. cinnamon - 1/4 cup sugar - 1/3 cup unsalted butter, room temp - 2 pkg 8 oz cream cheese (I used Philly cream cheese), softened or room temp - 1 cup sugar - 2 tsp. vanilla exact - 1/4 cup coconut flakes or 2 tsp. coconut extract - 3 eggs

Directions: Heat oven to 350°F. Mix graham cracker crumbs using the cinnamon, 1/4 cup sugar, and butter, press into bottom 9-inch pan with your fingers. Mix cream cheese, 1 cup sugar, vanilla, and coconut with mixer until well blended/creamy. Add eggs one at a time mix on low-med speed until blended. Pour over crust. Bake 55-60 mins or until center is soft-yet slightly solid. Refrigerate for about 3-4 hours, overnight would be even better. Serve with whipping cream and !enjoy