Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
Serve topped with caramel topping.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Easily Drizzle with Caramel Topping
Microwave topping in microwaveable bowl on HIGH 40 sec. to 1 min. or until slightly softened. Spoon into small freezer-weight resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel topping over cheesecake squares.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
How to Store Leftover Dessert
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.