Instructions: Heat oven to 375 degrees. Mix 1 1/2 cups coconut, the baking mix, and margarine thoroughly. Press about two tablespoons mixture on bottoms and up sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with fingers floured with baking mix, building up slight edges. Beat cream cheese, granulated sugar, cocoa, 1/2 teaspoon vanilla and the egg in small bowl on low speed until smooth. Spoon about 2 rounded measuring tablespoons into each cup.

Bake until firm, 15 to 18 minutes. Mix sour cream, brown sugar and 1/2 teaspoon vanilla. Spread scant measuring tablespoonful over each cheesecake. Sprinkle with coconut. Bake 5 minutes. Cool on wire rack 30 minutes. Carefully run metal spatula around cups to loosen; remove from pan. Cover loosely and refrigerate at least 30 minutes but no longer than 3 days.

12 cheesecakes Recipe from
Bisquick High altitude directions (3500 to 6500 ft) Cool on wire rack 1 hour.

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