Instructions: For crust:
In skillet, over low heat, stir 3 Tbsp butter with 3 Tbsp sugar. Add 1 Tbsp Kahlua. Heat and stir 2 min. Add 1/2 cup chopped pecans and 1/2 cup zwieback crumbs. While mixture is warm, press in an even layer into the bottom of a 9" springform pan.

Beat cream cheese until smooth. Beat in sugar, salt, and vanilla. Add eggs, 1 at a time, beating well after each addition. Stir in Kahlua and vodka. Pour onto crust. Set on baking sheet. Bake at 350 in preheated oven for 45 minutes. Cool 5 min. Stir sour cream, then spread over cake.

Sprinkle coconut on top. Serve with Kahlua Cherry Sauce.

Kahlua Cherry Sauce:
For sauce:
Drain can of cherries in syrup, reserving syrup. Mix cherries, Kahlua and vodka. In pan, mix sugar and cornstarch with a dash of salt.

Stir in syrup and lemon juice. Cook, stir until boiling, thick and clear.

Add cherry mixture, cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.