Mai Tai Cheesecake

Toasted Coconut Crust:
1 3/4 cups flaked coconut
3 tablespoons butter, melted

In a small bowl stir together coconut and butter until well combined. Press the mixture evenly onto the bottom of a greased 9-inch springform pan. bake at 350 degrees F for 12 to 15 minutes or until golden. Set aside.

Mai Tai Filling:
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup grenadine syrup
1/4 cup orange-flavored liqueur
1/4 cup light rum
2 teaspoons vanilla extract

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in orange juice concentrate, grenadine syrup, liqueur, rum and vanilla extract. Pour the filling over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake fo 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Orange Glaze:
1/2 cup frozen orange juice concentrate, thawed
4 teaspoons lime juice
4 teaspoons grenadine syrup
1 tablespoon cornstarch
1 tablespoon orange-flavored liqueur
1 tablespoon light rum
Fresh fruit, sliced

In a small saucepan stir together orange juice concentrate, lime juice, grenadine syrup and cornstarch. Cook and mix until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, and stir in liqueur and rum. Pour over cheesecake.

Garnish cheesecake with fruit. Chill until serving time.

Makes 12 to 18 slices.