Coconut Chocolate Covered Cheesecake Bites

Heat oven to 325°F. Line 9×5-inch loaf pan with foil, letting foil hang over two long sides of pan by about 1 inch.

In small microwavable bowl, microwave 2 tablespoons of the shortening on High 15 seconds or until melted. Stir in cookie crumbs. Pat crumb mixture evenly onto bottom of pan.

In medium bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in sugar until well blended. Beat in egg and coconut extract on low speed until smooth. Spread cream cheese mixture evenly over crumb mixture. Bake 25 minutes or just until set. Cool on cooling rack 30 minutes.

Cover and freeze cheesecake 1 hour or until cold and firm enough to cut.

Line cookie sheet with waxed paper. Transfer cheesecake from pan to cutting board by lifting foil; peel away foil. With sharp knife, cut into 8 rows by 4 rows. Separate pieces and place on cookie sheet. Place uncovered in freezer while making chocolate coating.

In small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted and smooth.

Using tongs or fork, dip top and sides of a cheesecake square in chocolate mixture to coat. Return to cookie sheet crust down. Sprinkle immediately with coconut. Repeat with remaining cheesecake squares, chocolate and coconut. Refrigerate at least 30 minutes or until chocolate is set.