Ambrosia Cheesecake

• 1 1/2 cups coconut flaked
• 1/4 cup almonds chopped
• 2 tablespoons butter or margarine, melted
• 24 ounces cream cheese softened
• 1/2 cup sugar
• 1/4 cup flour, all-purpose
• 2 teaspoons orange zest grated
• 1 teaspoon vanilla extract
• 1/2 cup apricot nectar
• 1/2 cup cream of coconut
• 4 Large eggs
• 8 ounces pineapple, canned, crushed drained
• 1 x assorted fruits sliced *
• 2 teaspoons vegetable shortening melted
• 1/4 cup chocolate chips (semi-sweet) melted
• 1/4 cup white chocolate chips melted

1. *Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.)
2. Day before serving: Preheat oven to 350F (180C).
3. In medium bowl, combine coconut, almonds and butter; mix well.
4. Press mixture into bottom of 9-inch springform pan.
5. Bake until golden, about 15 minutes.
6. Cool.
7. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy.
8. Beat in apricot nectar and cream of coconut.
9. Beat in eggs, one at a time, until blended.
10. Stir in pineapple; pour into prepared crust.
11. Bake 1 hour and 10 minutes, or until set.
12. Cool in pan on wire rack; refrigerate overnight.
13. Just before serving, arrange fruit over top of cake.
14. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended.
15. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.

coconut flaked, almonds, butter, cream cheese, sugar, flour, orange zest, vanilla, apricot nectar, cream of coconut, eggs, pineapple, vegetable shortening, chocolate chips, white chocolate chips

Taken from recipeland.com/recipe/v/ambrosia-cheesecake-3045 (may not work)