Pina Colada Cheesecake

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

CRUST:
1 cup graham wafer crumbs
1/2 cup flake coconut
1/4 cup butter

Filling:
3 pkg (250 g) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup sour cream
1 can coconut cream
1 can (14 oz) crushed pineapple, well drained
1 tbsp of lemon Juice

Topping:
1/2 cup apricot jam
2 kiwi; peeled and cut into thin slices
1 can of pineapple rings , drained
1 cup of flake coconut toasted

Heat oven to 350°F. Combine graham wafers crumbs, butter and coconut and cpress into bottom and 1 inch up the side of a 9 inch springform pan. Bake for 10 minutes. In a large bowl, using a electric mixer, beat cream cheese and sugar until smooth. Beat in eggs, until blended. Stir in remaining ingredients. Pour into pan. Bake for 1 hour and 10 minutes or until center is just set. Run knife around cake; allow to cool completely in pan. Chill at least 6 hours.

For the topping, melt jam over medium heat and strain to remove fruit pieces. Arrange kiwi and pineapple rings on top of cake. Brush fruit and sides of cake with jam. Press the coconut onto sides of cake. Makes 12 slices.