Prepare COCONUT-PECAN TOPPING. Spread topping over top of cake. Refrigerate until firm before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
COCONUT-PECAN GRAHAM CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
1/4 cup MOUNDS Sweetened Coconut Flakes
1/4 cup chopped pecans
Heat oven to 350°F. Combine graham cracker crumbs and sugar in small bowl. Stir in butter, coconut and pecans; mix well. Press mixture onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
1/2 cup (1 stick) butter or margarine
1/4 cup packed light brown sugar
2 tablespoons light cream
2 tablespoons light corn syrup
1 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped pecans
1 teaspoon vanilla extract
Melt butter in small saucepan; add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.
MICROWAVE DIRECTIONS: Place butter in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute or until melted. Add brown sugar, light cream and corn syrup. Microwave at HIGH 2-1/2 to 3 minutes, stirring every 30 seconds, until smooth. Stir in coconut, pecans and vanilla. Cool slightly.