MIX coconut and butter; press onto bottom of 9-inch springform pan.
BAKE at 350°F for 12 min. or until golden.
BLEND cream cheese and sugar using an electric mixer.
ADD eggs, one at a time, mixing well after each addition.
STIR in chocolate; pour into prepared crust.
BAKE at 450°F 10 min.; reduce heat to 250°F and continue to bake 30 to 35 min. until centre is almost set.
REMOVE from oven; run knife around rim to loosen and prevent cracking. Cool.
TOP with marshmallows and broil to toast until light golden. Arrange cherries on top.
MELT caramels with milk and drizzle over cake.
Calories From Fat
% Daily Value
Fat 42 g
Saturated fat 0 g
Carbohydrate 55 g
Fibre 0 g
Sugars 0 g
Protein 12 g
Makes 10 servings
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.