Pina Colada Cheesecake

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/3 cup thawed frozen pina colada tropical fruit mixer concentrate
• 1 ready-to-use graham cracker crumb crust (9 inch)
• 1/4 cup sweetened flaked coconut
• 4 canned pineapple rings, drained

1. Heat oven to 350F.
2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
3. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4. Stir in fruit mixer concentrate.
5. Pour into crust.
6. Bake 40 min.
7. or until centre is almost set.
8. Cool.
9. Refrigerate 3 hours.
10. Top with coconut and pineapple just before serving.

cream cheese, sugar, vanilla, eggs, concentrate, ready, coconut, pineapple rings

Taken from www.kraftrecipes.com/recipes/pina-colada-cheesecake-178103.aspx (may not work)