Shelly's Recipe

PINA COLADA CHEESECAKE

Category: Cheesecake

1 (16 oz) container sour cream
5-6 eggs
1 1/2 cups sugar
2 tbsp cornstarch
1/4 cup butter, melted
1 tbsp each vanilla extract and lemon juice
1 tsp rum extract
1 cup flaked coconut
1 (20 oz) can pineapple tidbits or crushed, well drained

Preheat oven to 400.

Beat ingredients except coconut and pineapple in a large bowl. When the batter is well mixed, pour into a blender, add the coconut and blend thoroughly. Work in batches, if necessary.

Pour batter into a greased 9 inch springform pan and layer the drained pineapple and coconut on top. Place the springform in a roasting pan half full of wter and bake for 1 hour. After the cake is done, let it stand at room temperature for 3-4 hours. Remove the sides of the pan before serving.