pat's Recipe

Tropical Cheesecake

Category: Cheesecake

1 cup flaked coconut
1/4 cup chopped almonds
2 Tbsp butter, melted
FILLING
2 pkgs (8 ounces each) cream cheese, softened
1 cup sugar
3 Tbsp cornstarch
3 eggs
1 cup ( 8 ounces) sour cream
3 Tbsp lemon juice
2 tsp almond extract
TOPPING
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2-4 kiwi, peeled, sliced and halved
1/4 to 3/4 cup flaked coconut, toasted

In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extracts; beat until just blended. Pour over crust. Bake at 350 for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. In a small saucepan, heat preserves, stirring to break up any apricot pieces. Arrange the pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheesecake. Press coconut onto the sides of the cheesecake. Chill until serving.

10-12 servings