- 2 cups dry coconut cookies, crushed
- 8 tablespoons (1 stick) butter, melted
- 24 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 3 eggs
- 1 1/4 cups margarita mix
- 3/4 cup white tequila
- 3/4 cup flour
- Limes and whipped cream to garnish
Preheat oven to 350˚F.
Combine crushed cookies with butter and press into a 9-inch springform pan. Bake for 10 minutes. Remove from oven and cool.
In a medium mixing bowl, whip cream cheese until smooth. Add sugar and whip until creamed. Add remaining ingredients in order listed until smooth. Pour into crust.
Add water to a baking dish until half full and place on bottom rack of oven. Place cheesecake on rack above pan. Bake for 1 hour.
Remove cheesecake from oven and cool on counter. Refrigerate overnight.
Decorate with lime wheels and dollops of whipped cream to serve.