Ambrosia Cheesecake

• 1 1/2 c. flaked coconut
• 1/4 c. chopped almonds
• 2 Tbsp. butter or margarine, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1/4 c. unsifted all-purpose flour
• 2 tsp. grated orange peel
• 1 tsp. vanilla extract
• 1/2 c. apricot nectar
• 1/2 c. cream of coconut
• 4 large eggs
• 1 (8 oz.) can crushed pineapple, drained
• sliced assorted fruits (bananas, seedless green and red grapes, kiwi fruit, canned mandarin orange slices, strawberries, etc.)
• 2 tsp. shortening, melted
• 1/4 c. semi-sweet chocolate pieces, melted
• 1/4 c. white chocolate pieces, melted

1. Day Before Serving:
2. Preheat oven to 350u0b0.
3. In medium bowl, combine coconut, almonds and butter; mix well.
4. Press mixture into bottom of 9-inch spring-form pan.
5. Bake until golden, about 15 minutes. Cool.
6. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy.
7. Beat in apricot nectar and cream of coconut.
8. Beat in eggs, one at a time, until blended.
9. Stir in pineapple; pour into prepared crust.
10. Bake 1 hour and 10 minutes or until set.
11. Cool in pan on wire rack; refrigerate overnight.

flaked coconut, almonds, butter, cream cheese, sugar, flour, vanilla extract, apricot nectar, cream of coconut, eggs, pineapple, bananas, shortening, semisweet chocolate, white chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452529 (may not work)