Ingredients

• 1 tablespoon butter
• 1 tablespoon milk
• 3 tablespoons sugar
• 2 tablespoons Kahlua
• 28 vanilla wafers
• 1/4 cup pecan pieces
• 3 (8 ounce) packages light cream cheese
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 eggs
• 1/4 cup Kahlua
• 2 tablespoons vodka
• 2/3 cup light sour cream
• 2/3 cup flaked coconut, toasted (optional)

Instructions

1. In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.

2. Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.

3. Pulse the cookies and nuts together in a blender or food processor to make crumbs.

4. Add the butter mixture and pulse briefly to blend with the crumbs.

5. Press the butter and crumb mixture evenly into a 9-inch springform pan.

6. Beat the cream cheese until smooth.

7. Beat in the 3/4 cup sugar, the salt and the vanilla.

8. Add eggs, one at a time, beating well after each.

9. Stir in the 1/4 cup Kahlúa and the vodka.

10. Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.

11. Cool 5 minutes.

12. Spread the sour cream over the cheesecake, and sprinkle the coconut on top.

13. Chill in the refrigerator.