Tropical Tofu Cheesecake

• 1 (12.3-ounce) package reduced-fat firm silken tofu*
• 1 1/3 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1 cup 2% reduced-fat cottage cheese
• 1 (8-ounce) package fat-free cream cheese
• 1 1/2 cups sugar, divided
• 1/3 cup all-purpose flour
• 1 (15-ounce) can cream of coconut
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 egg white
• 1 (15 1/4-ounce) can unsweetened crushed pineapple
• 1 1/4 cups low-fat sour cream
• 1/2 cup flaked coconut, toasted

1. Drain tofu on several layers of paper towels 45 minutes.
2. Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
3. Bake crust at 350u0b0 for 8 minutes. Cool on a wire rack.
4. Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.
5. Bake at 325u0b0 for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.
6. Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.
7. Bake at 325u0b0 for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.
8. NOTE: For testing purposes only, we used Mori-Nu Tofu.
9. *1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.

silken, graham cracker crumbs, brown sugar, butter, cottage cheese, cream cheese, sugar, flour, cream of coconut, vanilla, eggs, egg, pineapple, lowfat sour cream, flaked coconut

Taken from www.myrecipes.com/recipe/tropical-tofu-cheesecake (may not work)