Ingredients

Instructions

  1. In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
  2. Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
  3. Pulse the cookies and nuts together in a blender or food processor to make crumbs.
  4. Add the butter mixture and pulse briefly to blend with the crumbs.
  5. Press the butter and crumb mixture evenly into a 9-inch springform pan.
  6. Beat the cream cheese until smooth.
  7. Beat in the 3/4 cup sugar, the salt and the vanilla.
  8. Add eggs, one at a time, beating well after each.
  9. Stir in the 1/4 cup Kahlúa and the vodka.
  10. Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
  11. Cool 5 minutes.
  12. Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
  13. Chill in the refrigerator.