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1
Prepare coco nut crust.
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2
Place oven rack in centre of oven, heat to 350 degrees.
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3
Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
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4
Stir coconut, Brazil nuts and sugar in medium bowl.
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5
Drizzle melted butter over nut mixture.
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6
Stir and toss mixture vigorously with fork until slightly darkened and uniform.
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7
Press nut mixture evenly on sides and bottom of reserved pan.
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8
Refrigerate 5 minutes.
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9
Bake crust 7 minutes.
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10
Cool on wire rack to room temperature before filling, about 30 minutes.
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11
Cheesecake-------------.
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12
Place oven rack in centre of oven, heat to 350 degrees.
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13
Cut cream cheese into 1 inch cubes, place in large mixer bowl.
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14
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
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15
Continue beating while gradually adding crushed pineapple.
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16
Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
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17
Add sour cream to cheese mixture, beat at medium speed until blended.
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18
Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
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19
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
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20
(Batter will be thin) Pour patter into baked cooled coconut crust.
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21
Gently rotate pan several quarter turns to settle batter.
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22
Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
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23
For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
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24
transfer pan to wire rack away from drafts.
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25
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
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26
Remove sides of pan.
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27
Refrigerate cake uncovered overnight or at least 8 hours.
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28
Cover cake loosely with plastic wrap, refrigerate until serving time.
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29
Make optional garnish just before serving.
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30
Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
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31
Cut slices into quarters.
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32
Place 6 to 8 pineapple quarters in border around top of cheesecake.
