Recipe: Pina Colada Cheesecake with Bread Crumb Crust and Coconut-Almond Topping

The other recipe that you posted looked fine as far as the ingredients. I would have no idea of how to give it more flavor with the concentrate without having to add something to thicken it. This recipe looks as though it would REALLY have the pina colada flavor that you are looking for. I know that the cream of coconut REALLY is good and concentrated with the flavor. Maybe you could give it a try. I hope this helps.

PINA COLADA CHEESECAKE

1 2/3 dry fine bread crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
4, 8 ounce packages cream cheese, softened
3/4 cup sugar
4 large eggs
1 8 ounce carton sour cream
1 (16 ounce can) cream of coconut
1 (15 1/2 ounce) can crushed pineapple, well drained
2 tablespoons cornstarch
1 tespoon vanilla extract
1 teaspoon rum flavoring
1 teaspoon lemon juice

Combine first 3 ingredients; press into the bottom and 1 inch up the sides of a 10 imch springform pan. Bake at 350 degrees for 10-12 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smoooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in cour cream and the rest of the ingredients; spoon into crust.

Bake 350 degrees 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. Yield: 10-12 servings.

TOPPING:
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sugar
Melt butter and add remaining ingredients. Saute until golden, stirring frequently. Yield: 1 cup