Coconut cheesecake squares with lemon swirl

Instructions

• Preheat oven to 300F (150C). Lightly coat an 8- or 9-inch (2- or 2.5-L) square pan with butter or cooking spray. In a medium-size bowl, microwave 1/3 cup (75 mL) butter on medium until melted, 1 minute. Coarsely break graham crackers. Place in a food processor. Pulse until fine crumbs form. Add to butter. Using a fork, stir until evenly moist. Press onto bottom of pan. Refrigerate while preparing filling.

• Finely grate 1 tsp (5 mL) peel from lemon. Cut cream cheese into chunks and place in food processor. Whirl until smooth, occasionally scraping down side of bowl. Add sugar, eggs and vanilla. Whirl until mixed. Add lemon peel and coconut. Pulse just until mixed evenly. Scrape over base, then smooth surface. Spoon large dollops of lemon spread over cream cheese mixture. (If using pie filling, whisk in 2 tbsp/30 mL water before spooning over cheese mixture.) Using tip of a knife, swirl spread through cream cheese a few times, creating a wavy pattern. Keep swirls shallow, about 1/2-inch (1-cm) deep. Bake in centre of preheated 300F (150C) oven until centre is slightly jiggly, 50 minutes. Cool on a rack for 1 hour, then refrigerate at least 4 hours, preferably overnight. Cut into squares. Refrigerate up to 5 days or freeze up to 2 months.