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Lynn's Coconut Cream

2 1/2 cup grated fresh coconut
1 cup whipping cream - scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup granulated sugar
4 eggs
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish

Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a buttered 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden brown.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree.
-Slowly stir in eggs and yolks.

-Stir in 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour into prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
-Sprinkle coconut flakes over top before serving

How would we know how much a person made a difference in our lives if we never experienced the time without them? We ignore its possibilities, accept its presence and prepare for what is yet to come. Let us learn to give gratitude for what speaks the softest.