Of course, you buy a lot of Girl Scout cookies to freeze so you can have them all year.  However, you can substitute a caramel, chocolate, coconut cookie.

Ingredients:

• 2 boxes Girl Scout Caramel deLites cookies (sometimes called Samoas)
• 1 ¾ lb block cream cheese (28 oz)
• ¾ c sugar
• 1 tsp vanilla
• 3 eggs
• ½ c whipping cream
• 5 ½ oz chewy caramel candies, unwrapped
• 3 Tab whipping cream
• 4 oz flaked coconut
• 3 oz semisweet chocolate
• 3 Tab whipping cream
• 2 oz flaked coconut, toasted

Directions:

1. Preheat oven 225°.
2. Heavily butter the bottom of a 9 inch springform pan.
3. Crush 5 cookies.
4. Place whole cookies, bottom down, in the springform pan.
5. Fill in gaps with crushed cookies.
6. Set aside.
7. Blend cream cheese, vanilla and sugar. Beat until smooth.
8. Add the eggs, one at a time, beating between additions.
9. Add ½ cup whipping cream.
10. Set aside.
11. In a double boiler, melt caramels until soft.
12. Stir in 3 Tablespoon whipping cream to make a smooth mixture.
13. Stir in 4 ounces of coconut.
14. Pour cream cheese mixture into springform pan.
15. Pour caramel coconut mixture, stirring lightly to swirl.
16. Place pan on rimmed baking sheet.
17. Bake for 2 hours.
18. Remove from oven and chill thoroughly in the refrigerator.
19. Melt the semisweet chocolate over water, until soft.
20. Stir in 3 Tablespoon of whipping cream.
21. Spread over top of cheesecake.
22. Sprinkle with toasted coconut.
23. Refrigerate over night.

Serves: 12

Source: Orange County Register, March 17, 1993

Comment: The whipping cream totals about ½ pint.
Be sure to use the block cream cheese, the whipped spreadable will not work  –  trust me, I have tried!