Servings: 48 servings, 1/12th of one cheesecake each
  •   Cheesecake
  • 1 lb. Golden OREO Cookies, finely crushed
  • 6 oz. coconut, shredded sweetened
  • 6 oz. butter, melted
  • 7 lime zest and juice
  • 8 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 oz. vanilla
  • 32 fl oz eggs
  •   Sour Cream Topping
  • 4 lb. sour cream
  • 8 oz. sugar
  • 4 tsp. vanilla


Nutritional facts are based on a single serving
Calories 550
Total fat 41g
Saturated fat 23g
Trans fat 1.5g
Cholesterol 185mg
Sodium 370mg
Carbohydrate 37g
Dietary fiber 0g
Sugars 31g
Protein 8g
Calcium 10%DV
Iron 6%DV


    For Cheesecake:
  1. Mix  crumbs, coconut and butter. Press about 2 cups crumb mixture onto bottom of each of 4 (9-inch) springform pans. Bake in 325°F standard oven 10 min. or until light golden brown.
  2. Grate  zest from limes. Reserve 4 tsp. zest for use in preparing the Sour Cream Topping. Place cream cheese, sugar, remaining lime zest, juice and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat until well blended. Add eggs, 1 at a time, mixing after each addition just until blended and stopping occasionally to scrape bottom and side of bowl. Pour evenly over crusts.
  3. Bake  in 325°F standard oven 1 hour 10 min. or until centers are almost set. Remove from oven.
  4. For Sour Cream Topping:
  5. Mix  sour cream, sugar, vanilla and reserved lime zest; spread about 2 cups over each cheesecake. Bake 10 min. Run knife or metal spatula around rims of pans to loosen cakes. Cool completely before removing rims. Refrigerate at least 6 hours or overnight.
  6. Special Extra

    Garnish each serving with whipped cream and 1 Tbsp. toasted Coconut.

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