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1 tablespoon vanilla
1 tablespoon cinnamon
1 tablespoon Saigon cinnamon
2/3 cup oil
1/4 cup water
1/2 cup Splenda (or use 1/2 cup sugar if you wish)
One, 18.4-ounce box of Pillsbury Milk Chocolate Brownie Mix
Two, 8-ounce packages of Philadephia Cream Cheese
1/2 cup sliced almonds
1/2 cup flaked coconut (measured while packed tightly)
Preheat oven to 350 degrees, Fahrenheit
Coat the bottom and sides of a 13-inch by 9-inch pan with no-stick cooking spray
Beat 1/4 cup water, 2/3 cup oil, 2 eggs, 1 Tbsp cinnamon, and 1 Tbsp Saigon cinnamon until thoroughly mixed
Add the package of brownie mix and stir with a spatula or spoon until thoroughly blended
Pour the mix into the pan.
Using the same bowl that you used to mix the brownies, (It's ok if a little brownie mix gets in the cheesecake)
Beat 2 eggs, 1/2 cup Splenda (or sugar), and 1 Tbsp vanilla until thoroughly blended
Add 2, eight-ounce packages of cream cheese
This may be too thick to beat with your beater, so you may have to use a spatula or spoon to get this blended thoroughly. It helps if the cream cheese is softened first.
With the brownie mix already in the pan, sprinkle 1/2 cup sliced almonds over the brownie mix
Pour the cheesecake mixture over the sliced almonds and level the layer by gently tapping with the spoon or spatula, or gently drop the pan on the counter as if you are trying to shake out cake bubbles.
Fluff 1/2 cup of shredded coconut and sprinkle it over the cheesecake
Bake for about 1 hour, or until the cheesecake is almost set and the coconut is browned.