Miso Caramel Coconut Cheesecake

INGREDIENTS

Crust:

• 1 3/4 cups graham cracker crumbs
• 1/3 cup margarine
• 1/4 cup granulated sugar

Filling:

• 1 (12.3 oz.) package drained silken tofu
• 1 1/2 (8 oz.) package softened cream cheese
• 1 cup granulated sugar
• 2 tablespoons AP flour
• 1 teaspoon vanilla extract
• 3 eggs
• 2 teaspoons white miso paste

Topping:

• 2 cups toasted coconut
• 1/4 cup premade caramel
• 2 teaspoons white miso paste

DIRECTIONS

Topping:

1. Toast 2 cups of coconut at 325 degrees for 10 minutes checking often. Set aside.
2. Warm 1/4 cup of store-bought caramel in a saucepan with 2 teaspoons of white miso paste. Set aside.

Crust:

1. Combine crumbs, margarine and sugar into bowl; mix well.
2. Press into bottom of greased 10-inch springform pan.

Filling:

1. Combine tofu, cream cheese, sugar, flour, vanilla, eggs and miso into a food processor and blend until smooth.
2. Pour filling into springform pan and bake at 350 degrees for 50 minutes until center is set.
3. Let cool for 1 hour and then refrigerate.
4. Once fully cooled, top with caramel and coconut.