PINA COLADA CHEESECAKE

FOR THE CRUST:
1/2 cup vanilla wafers or graham cracker crumbs
1/2 cup flaked coconut
3 tbsp butter or margarine, melted
FOR THE FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
3 tbsp dark rum
2 tsp coconut extract
1 cup dairy sour cream
1 (8 oz.) can pineapple, crushed, drained

Preheat oven to 350 degrees F.

In a medium bowl combine cookie crumbs, coconut and butter. Press onto bottom and sides of 9-inch springform pan.

Bake 10 minutes; cool.

Reduce oven temperature to 300 degrees F.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in rum, coconut extract, sour cream and pineapple; spoon into crust.

Bake in a preheated 300 degree F oven for 50 to 60 minutes. Cheesecake is done when it springs back when lightly touched in the center (cheesecake will shake slightly when moved). Remove the cake from the oven and run a knife around the inside edge of pan.

Cool cheesecake on wire rack at room temperature for 1 hour. Cover pan with foil, then chill overnight.

Makes 6 servings