Island Breeze Cheesecake

• 1 cup graham cracker crumbs
• 1 cup finely chopped almonds
• 14 cup butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 small papaya
• 1 mango
• 2 kiwi fruits
• 1 (12 ounce) jar apricot preserves
• 1 tablespoon rum
• 1 cup pineapple tidbits
• toasted coconut

1. Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar.
2. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
3. Bake crust at 350 for 10 minutes.
4. Cool on wire rack.
5. Beat softened cream cheese at medium speed with electric mixer until smooth.
6. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
7. Add eggs, 1 at a time, beating until blended after each addition.
8. Add sour cream, and beat just until blended.
9. Pour mixture into prepared crust.
10. Bake at 350 for 1 hour or until center is almost set.
11. Remove cheesecake from oven; cool on wire rack.
12. Cover and chill 8 hours.
13. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top.
14. Garnish, if desired.
15. To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks.
16. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat.
17. Cover and chill 1 hour.
18. Drain before spooning on top of cheesecake.
19. Makes 3 cups topping.

graham cracker crumbs, almonds, butter, sugar, cream cheese, sugar, allpurpose, vanilla, eggs, sour cream, papaya, mango, fruits, apricot preserves, rum, pineapple tidbits, coconut

Taken from www.food.com/recipe/island-breeze-cheesecake-158450 (may not work)