Pina Colada Cheesecake

• 1 2/3 c. fine dry breadcrumbs
• 1/4 c. sugar
• 1/2 c. butter or margarine, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 3/4 c. sugar
• 4 large eggs
• 1 (8 oz.) sour cream
• 1 (16 oz.) cream of coconut
• 1 (15 1/4 oz.) can crushed pineapple
• 2 Tbsp. cornstarch
• 1 tsp. vanilla
• 1 tsp. rum flavoring
• 1 tsp. lemon juice
• Topping

1. Combine first 3 ingredients; press into bottom and 1-inch up sides of a 10-inch spring-form pan.
2. Bake at 350u0b0 for 10 to 12 minutes.
3. Cool on a wire rack.
4. Beat cream cheese at medium speed until smooth.
5. Gradually add 3/4 cup sugar, beating well.
6. Add eggs, one at a time, beating after each addition.
7. Stir in sour cream and next 6 ingredients.
8. Spoon into crust.
9. Bake at 350u0b0 for 1 hour and 20 minutes; turn off oven.
10. Leave cheesecake in oven with door closed 1 hour, then cool to room temperature on a wire rack.
11. Chill.
12. Yield:
13. 10 to 12 servings.

breadcrumbs, sugar, butter, cream cheese, sugar, eggs, sour cream, cream of coconut, pineapple, cornstarch, vanilla, rum flavoring, lemon juice, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743001 (may not work)