White Russian Cheesecake

1. 24 oz cream cheese, softened
2. 3/4 cup sugar
3. 1/2 tsp salt
4. 1 tsp vanilla extract
5. 4 eggs
6. 1/4 cup Kahlua
7. 2 Tbsp vodka
8. 1 cup sour cream
9. 1 cup shredded coconut, toasted
10. Caramel Nut Crust
11. Kahlua Cherry Sauce

For crust: In skillet, over low heat, stir 3 Tbsp butter with 3 Tbsp sugar. Add 1 Tbsp Kahlua. Heat and stir 2 min. Add 1/2 cup chopped pecans and 1/2 cup zwieback crumbs. While mixture is warm, press in an even layer into the bottom of a 9" springform pan.

Beat cream cheese until smooth. Beat in sugar, salt, and vanilla. Add eggs, 1 at a time, beating well after each addition. Stir in Kahlua and vodka. Pour onto crust. Set on baking sheet. Bake at 350' in preheated oven for 45 minutes. Cool 5 min. Stir sour cream, then spread over cake. Sprinkle coconut on top. Serve with Kahlua Cherry Sauce.

Kahlua Cherry Sauce

1. 19 oz can of pitted dark sweet cherries in syrup
2. 1 Tbsp Kahlua
3. 1 Tbsp vodka
4. 2 Tbsp of sugar
5. 2 Tbsp of cornstarch
6. dash of salt
7. 1 Tbsp lemon juice

For sauce: Drain can of cherries in syrup, reserving syrup. Mix cherries, Kahlua and vodka. In pan, mix sugar and cornstarch with a dash of salt. Stir in syrup and lemon juice. Cook, stir until boiling, thick and clear. Add cherry mixture, cool.