Shelly's Recipe

PINA COLADA CHEESECAKE

Category: Cheesecake

1 2/3 cups graham cracker crumbs
1/4 cup sugar
3/4 cup chopped pecans, toasted
1/2 cup butter, melted
4 (8 oz) pkg cream cheese, softened
3/4 cup sugar
4 large eggs
1 (8 oz) container sour cream
1 (16 oz) can cream of coconut
1 (16 oz) can crushed pineapple, well drained
2 tbsp cornstarch
1 tsp vanilla extract
1 tsp rum flavoring or 1/3 cup light rum
1 tsp lemon juice
Topping
1/4 cup butter
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sugar

Combine first 4 ingredients; press into the bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 for 10 to 12 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off. Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack. Chill.

Topping: Melt butter. Add remaining ingredients and sauté until golden, stirring frequently.