Pineapple-Mango Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups each finely chopped fresh pineapple and mangos

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.
4. Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 40 to 45 min.
9. or until center is almost set.
10. Cool.
11. Refrigerate 4 hours.
12. Meanwhile, combine pineapple and mangos in medium bowl.
13. Blend half the fruit mixture in blender until smooth.
14. Return to fruit in bowl; mix well.
15. Refrigerate until ready to serve.
16. Use foil handles to lift cheesecake from pan before cutting into pieces.
17. Serve topped with fruit mixture.

graham cracker crumbs, brown sugar, s angel, butter, philadelphia cream cheese, sugar, flour, vanilla, s, eggs, pineapple

Taken from www.kraftrecipes.com/recipes/pineapple-mango-cheesecake-149291.aspx (may not work)