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Pina Colada Cheesecake

Ingredients

Cake

  • 1 2/3 cups dry fine breadcrumbs
  • 1/4 cup granulated sugar
  • 1/2 cup butter or margarine, melted
  • 32 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 (8 ounce) container sour cream
  • 1 (16 ounce) can cream of coconut
  • 1 (16 ounce) can crushed pineapple, well drained
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum flavoring
  • 1 teaspoon lemon juice

Topping

  • 1/4 cup butter or margarine
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped almonds
  • 1/4 cup granulated sugar

Instructions

  1. Cake: Combine first three ingredients; press into bottom and 1 inch up sides of a 10-inch spring-form pan.
  2. Bake at 350 degrees F for 10 to 12 minutes.
  3. Cool on a wire rack.
  4. Beat cream cheese at medium speed with an electric mixer until smooth.
  5. Gradually add 3/4 cup sugar, beating well.
  6. Add eggs, one at a time, beating after each addition.
  7. Stir in sour cream and next 6 ingredients; spoon into crust.
  8. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off.
  9. 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.
  10. Chill.
  11. Topping: Melt butter. Add remaining ingredients, and sauté until golden, stirring frequently.

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