Pina Colada Cheesecake Recipe

• 1 1/3 c. dry, fine bread crumbs
• 1/4 c. sugar
• 1/2 c. butter, melted
• 4 (8 ounce.) Packages cream cheese, softened
• 3/4 c. sugar
• 4 lg. Large eggs
• 1 (8 ounce.) carton lowfat sour cream
• 1 (16 ounce.) can cream of coconut
• 1 (15 1/2 ounce.) can crushed pineapple, well liquid removed
• 2 tbsp. cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon rum
• 1 teaspoon lemon juice
• Topping

1. Combine first 3 ingredients.
2. Press into bottom and 1 inch up sides of a 10-inch springform pan.
3. Bake at 350 degrees for 10-12 min.
4. Cold on wire rack.
5. Beat cream cheese at medium speed with an electric mixer till smooth.
6. Gradually add in 3/4 c. sugar, beating well.
7. Add in Large eggs, one at a time, beating after each addition.
8. Stir in lowfat sour cream and next 6 ingredients; spoon into crust.
9. Bake at 350 degrees for 1 hour and 20 min.
10. Turn off oven.
11. Sprinkle on topping.
12. Return to oven.
13. Leave cheesecake in oven with door closed 1 hour, then cold to room temperature on a wire rack.
14. Chill.
15. Yield: 10-12 servings.

bread crumbs, sugar, butter, cream cheese, sugar, eggs, sour cream, cream of coconut, pineapple, cornstarch, vanilla, rum, lemon juice, topping

Taken from cookeatshare.com/recipes/pina-colada-cheesecake-9923 (may not work)