Light Ambrosia Cheesecake

• 3/4 c. zwieback or graham cracker crumbs
• 1/2 c. flaked coconut, toasted and divided (optional)
• 2 Tbsp. reduced-calorie stick margarine, melted
• 1 c. unsweetened pineapple juice
• 3 oz. pkg. lemon flavor Jell-O (sugar-free may be used)
• 8 oz. reduced-fat cream cheese, softened
• 1 1/2 c. nonfat sour cream
• 1/4 tsp. coconut extract
• 8 oz. can unsweetened crushed pineapple
• 2 tsp. cornstarch

1. In a small bowl, mix crumbs, 1/4 coconut and margarine.
2. Press in bottom of an 8-inch spring-form pan.
3. Chill for 1 hour.
4. In a small saucepan over high heat, bring pineapple juice to a boil. Remove from heat.
5. Add the gelatin.
6. Mix well; cool to lukewarm. In a medium mixing bowl, using an electric mixer set on high speed, beat cream cheese and sour cream until smooth.
7. Beat in coconut extract and cooled gelatin mixture.
8. Pour in prepared crust; cover with plastic wrap.
9. Refrigerate 3 hours.

zwieback, flaked coconut, margarine, pineapple juice, lemon flavor, cream cheese, nonfat sour cream, coconut extract, pineapple, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890687 (may not work)