Hawaiian Cheesecake

• 1 34 cups flaked coconut
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 cup sour cream (8 ounces)
• 1 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 (8 ounce) cans crushed pineapple, undrained
• 1 drop yellow food coloring

1. In a bowl, combine the coconut and butter; mix well.
2. Press onto the bottom of a greased 9-in.
3. springform pan.
4. Bake at 350 for 10 minutes.
5. Cool on a wire rack.
6. In a large mixing bowl, combine the cream cheese, sugar and flour until smooth.
7. Beat in sour cream and vanilla until blended.
8. Add eggs; beat on low speed just until combined.
9. Pour into crust.
10. Place pan on a baking sheet.
11. Bake at 350 for 45-50 minutes or until center is almost set (top of cheesecake may crack).
12. Cool on a wire rack for 10 minutes.
13. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
14. Refrigerate overnight.
15. For sauce, combine the sugar and cornstarch in a large saucepan.
16. Stir in the pineapple.
17. Bring to a boil; cook and stir for 2 minutes or until thickened.
18. Add food coloring if desired.
19. Cover and refrigerate overnight.
20. Remove sides of springform pan.
21. Spread pineapple sauce over cheesecake.

flaked coconut, butter, cream cheese, sugar, flour, sour cream, vanilla, eggs, sugar, cornstarch, pineapple, coloring

Taken from www.food.com/recipe/hawaiian-cheesecake-277094 (may not work)