Tropical Cheesecake

• FOR THE CRUST:
• 1 cup Flaked Coconut
• 1/4 cups Chopped Almonds
• 2 Tablespoons Melted Butter
• FOR THE FILLING:
• 16 ounces, fluid Cream Cheese
• 1 cup Sugar
• 3 Tablespoons Cornstarch
• 3 whole Eggs
• 1 cup Sour Cream
• 3 Tablespoons Lemon Juice
• 2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• FOR THE TOPPING:
• 1/3 cups Apricot Jam
• 1/2 cups Pineapple Tidbits
• 3 wheels Kiwi
• 3/4 cups Toasted Coconut

1. Crust:
2. 1. Mix flaked coconut, almonds, and butter, and press into the bottom of a 9-inch spring form pan.
3. 2. Bake at 350F for 10 minutes and cool.
4. Filling:
5. 1. Bring all ingredients to room temperature.
6. 2. Beat cream cheese and sugar until smooth.
7. 3. Add cornstarch and beat well.
8. 4. Add eggs and beat on low until just combined.
9. 5. Add sour cream, lemon juice, and extracts. Beat until just blended.
10. 6. Pour over crust and bake at 350F for 45-50 minutes or until center is almost set.
11. 7. Cool 1 hour and refigerate overnight.
12. Topping:
13. 1. The next day, remove the sides of the pan.
14. 2. Heat jam in saucepan.
15. 3. Arrange fruit over top of cheesecake.
16. 4. Brush entire cake with jam and press toasted coconut onto sides.

ubc, butter, filling, fluid cream cheese, sugar, cornstarch, eggs, sour cream, lemon juice, vanilla, ubc, apricot jam, pineapple tidbits, wheels, coconut

Taken from tastykitchen.com/recipes/desserts/tropical-cheesecake/ (may not work)