I'm struggling not to eat the entire cheesecake as I write this :P The only changes I made were doubling the coconut to compensate for leaving out the nuts (I'm allergic), and I made it in a springform pan. It has a wonderfully creamy, almost fluffy texture, but I don't find it has a strong nanaimo taste- definitely not as sweet, which is perfect for those who don't like super sweet desserts. I do wish it had more custard flavour to it and I think I'll use milk chocolate for the top next time because I found the semi sweet a little too overpowering. Delicious recipe, Jowolf2! Thanks for submitting! And also a thank you to CC for the beautiful pictures of your cheesecake which inspired me to make my own :D
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I'm struggling not to eat the entire cheesecake as I write this :P The only changes I made...