Samoas Cheesecake

Ingredients

For the Cookie Base

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 pinch salt
• 1/4 cup unsalted butter, room temperature
• 1/4 cup unsalted butter, for browning
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

For the Cheesecake

• 2 1/2 lbs cream cheese
• 2 1/2 cups sugar
• 2 tablespoons flour
• 5 eggs
• 2 teaspoons vanilla
• 1 cup sweetened coconut

For the Caramel

• 1 1/2 cups sugar
• 1/3 cup water
• 2/3 cup heavy cream

For the Chocolate

• 6 ounces semi-sweet chocolate chips

Directions

1. 1

   To make the brown butter:.

2. 2

   Cut ¼ cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.

3. 3

   In a separate bowl, whisk the flour, cornstarch and salt together.

4. 4

   Cream the remaining ¼ cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.

5. 5

   Bake at 350F for 10 minutes. Set out to cool.

6. 6

   For the Cheesecake:.

7. 7

   Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.

8. 8

   Add eggs in one at a time scraping bowl down to make sure that there are no lumps.

9. 9

   Stir in the vanilla. The coconuts can be added now; it just get stirred inches.

10. 10

    Pour batter into the pan. Bake in a water bath at 350F for approx 1 ½ -2 hours. Let cake sit at room temperature until cool, then chill overnight.

11. 11

    For the Caramel:.

12. 12

    Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).

13. 13

    Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes.

14. 14

    For the Chocolate:.

15. 15

    Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.

16. 16

    To Assemble:.

17. 17

    Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.