Ingredients
14 whole graham crackers1 cup sweetened shredded coconut, toasted1/4 cup sugar1/3 cup butter, meltedCHEESECAKE:5 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1-1/4 cups sour cream1 tablespoon vanilla extract1 tablespoon lemon or lime juice5 large eggs, room temperature, lightly beaten1 cup sweetened shredded coconutCOMPOTE:6 cups chopped fresh rhubarb (about 1-1/2 pounds)1 cup sugar1/2 cup orange juice or waterAdditional toasted coconut, optional
Preparation
Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up side of prepared pan.
For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer.
In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled.
Remove rim from springform pan. If desired, press additional coconut onto side of cheesecake. Serve with compote, warmed if desired.
