Pineapple Delight Cheesecake

• 1 1/3 cups graham cracker crumbs
• 1/4 cup Land O Lakes Butter, melted
• 2 tablespoons sugar
• 1 cup sugar
• 4 (8-ounce) packages cream cheese, softened
• 4 Land O Lakes Eggs
• 1 cup sour cream
• 1 cup sweetened flaked coconut
• 1 (20-ounce) can crushed pineapple in juice, well-drained
• 1/2 cup sweetened flaked coconut, toasted
• 1 teaspoon freshly grated orange zest

1. Heat oven to 325F.
2. Combine all crust ingredients in bowl.
3. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan.
4. Bake 10 minutes.
5. Cool completely.
6. Combine 1 cup sugar and cream cheese in bowl.
7. Beat at medium speed, scraping bowl often, until creamy.
8. Continue beating, adding 1 egg at a time, beating well after each addition.
9. Add sour cream, 1 cup coconut and drained pineapple.
10. Continue beating, scraping bowl often, until well mixed.
11. Spoon cream cheese mixture into prepared crust.
12. Bake 70-90 minutes or until set 2 inches from edge of pan.
13. Sprinkle top with 1/4 cup toasted coconut.
14. Turn off oven; leave cheesecake in oven 2 hours.
15. Loosen sides of cheesecake from pan by running knife around inside of pan.
16. Cover; refrigerate 8 hours or overnight.
17. Sprinkle with remaining toasted coconut and orange zest.

graham cracker crumbs, butter, sugar, sugar, cream cheese, o lakes eggs, sour cream, coconut, pineapple, coconut, freshly grated orange zest

Taken from www.landolakes.com/recipe/98/pineapple-delight-cheesecake (may not work)