Hi Mike-
I have the book you are talking about...here goes:

Coconut Cheesecake
2 8 oz pkgs cream cheese softened
1/2 c cream of cocnut
1/2 c sugar
1/2 t vanilla
2 eggs
1 ready crust graham cracker pie crust 9 inch
1 c cool whip
1/2 c cocnut, toasted

Mix cream cheese, cream of cocnut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended.
Pour into crust
Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.

Pina Colada cheesecake
2 8 0z pkgs cream cheese softened
1/2 c sugar
1/2 t vanilla
2 eggs
1/3 c pina colada frozen concentrated tropical fruit mixer, thawed
1 ready crust graham cracker pie crust 9 inch

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in pina colada mixer.
Pour into crust.
Bake at 350 for 40 munites until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with fresh fruit. Serve with Crimson Raspberry sauce if desired.
May substitute strawberry daiquiri or lime margarita mixer for pina colada mixer.


I did not include the raspberry sauce recipe...if you want it let me know....Hope this is what you are looking for. Kachina:)