Pina Colada Cheesecake

1½ cups vanilla wafer or graham cracker crumbs
1/2 cup Baker's® flaked coconut
3 Tbsp. margarine, melted
1 8oz can Dole® crushed pineapple in juice
3 pkg (8oz each) Philadelphia Brand® cream cheese, softened
3 eggs
1 cup sugar
1 cup sour cream
3 Tbsp. Bacardi® rum
2 tsp. coconut extract

Pineapple Topping:
1 20oz can Dole® crushed pineapple in juice, undrained
1/2 cup sugar
1 Tbsp. Bacardi® rum
1 Tbsp. cornstarch

In medium bowl, combine cookie crumbs, coconut, and margarine. Press onto
bottom and sides of 9" springform pan. Bake at 350° for 10 minutes; cool.

Drain 1 can pineapple in large bowl. Beat cream cheese, with eggs, and sugar. Stir pineapple, sour cream, rum and coconut extract into cream cheese mixture. Pour into prepared crust. Bake 50 to 55 minutes or until set; cool to room temp. Refrigerate until chilled.

In a saucepan, combine all the Pineapple topping ingredients. Cook, stirring constantly until thickened and clear. Cool.

Spread over cheesecake just before serving.

16 servings