Contest-Winning Tropical Cheesecake

• 1 cup sweetened shredded coconut
• 1/4 cup chopped almonds
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 large eggs
• 1 cup sour cream
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/3 cup apricot preserves
• 1/2 cup pineapple tidbits
• 2 to 4 kiwifruit, peeled, sliced and halved
• 1/4 to 3/4 cup sweetened shredded coconut, toasted

1. In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
2. In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust.
3. Bake at 350u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan.
4. In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

coconut, almonds, butter, cream cheese, sugar, cornstarch, eggs, sour cream, lemon juice, vanilla, almond extract, apricot preserves, pineapple tidbits, kiwifruit, coconut

Taken from www.tasteofhome.com/recipes/contest-winning-tropical-cheesecake/ (may not work)