Light-and-Fluffy Coconut Cheesecake
1/2 box Nilla Wafers
1/2 cup shredded coconut
1/2 cup (1 stick) butter, melted
2 1/2 pounds (5 blocks) low-fat or nonfat cream cheese/Neufchâtel, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
1/2 cup light sour cream
Preheat oven to 350°. Grease the bottoms and sides of a 10-inch springform pan.
Pour filling over cookie crust and shake sides of pan gently to even out. Bake on the middle rack of the oven for about an hour, or until the edges are lightly browned but the middle is not completely set. Remove from oven and set on wire rack to cool about a half-hour. Once cooled, run a knife around the inside to loosen the edges. Remove outer rim of pan and refrigerate the cheesecake at least two hours before serving.