Cheesecake

Crust:
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans

Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)

*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.

Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling