Pina Colada Cheesecake

 

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

The Directions

Combine first three ingredients; press into the bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 10 to 12 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off. 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. Chill.

Melt butter. Add remaining ingredients, and sauté until golden, stirring frequently.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.