Cheesecake Squares

1 envelope unflavored gelatin 1 cup whipping cream 16 oz softened reduced-fat cream cheese 1/2 cup Splenda 1 tsp vanilla extract 1 TBSP unsweetened cocoa 1 cup unsweetened flaked coconut 1/4 cup softened Smart Balance spread 1/4 cup ground almonds

Crust: Combine coconut, Smart Balance and almond and press into 8 inch baking pan and chill. Heat 1/2 of the cream until it is about to boil Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes. Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes. Add cream cheese, Splenda and vanilla and blend at high speed. Pour all but 1/2 cup over coconut crust in baking pan Add cocoa to last 1/2 cup and blend then spoon over cheesecake. Chill until set firm.

Yield: 8 servings.