Pina Colada Cheesecake

• 38 vanilla wafers, finely crushed (about 1-1/3 cups)
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1-1/4 cups sugar, divided
• 1/4 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 2 cans (8 oz. each) crushed pineapple in juice, undrained, divided

1. Heat oven to 350F.
2. Mix wafer crumbs, 1 cup coconut, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Add 1 can pineapple; beat just until blended.
6. Pour over crust.
7. Bake 1 hour or until center is almost set.
8. Run knife around rim of pan to loosen cake; cool completely before removing rim.
9. Meanwhile, reduce oven to 300F.
10. Spread remaining coconut onto baking sheet.
11. Bake 8 min.
12. or until lightly browned.
13. Refrigerate cheesecake 4 hours.
14. Drain remaining can of pineapple; spoon over cheesecake just before serving.
15. Top with coconut.

vanilla wafers, s angel, sugar, butter, philadelphia cream cheese, vanilla, eggs, pineapple

Taken from www.kraftrecipes.com/recipes/pina-colada-cheesecake-110551.aspx (may not work)