Pina Colada Cheesecake

1. 1

   Heat oven to 350F.

2. 2

   Mix wafer crumbs, 1 cup coconut, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

5. 5

   Add 1 can pineapple; beat just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 1 hour or until center is almost set.

8. 8

   Run knife around rim of pan to loosen cake; cool completely before removing rim.

9. 9

   Meanwhile, reduce oven to 300F.

10. 10

    Spread remaining coconut onto baking sheet.

11. 11

    Bake 8 min.

12. 12

    or until lightly browned.

13. 13

    Refrigerate cheesecake 4 hours.

14. 14

    Drain remaining can of pineapple; spoon over cheesecake just before serving.

15. 15

    Top with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.