Toasted Coconut Crust: 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
Bake at 350 degrees F for 12 to 15 minutes or until golden. Set aside.
Mai Tai Filling: 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: 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
Garnish cheesecake with fruit.
Chill until serving time.
Yield: 12 to 18 slices
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