Mai Tai Cheesecake

By brownbox

Ingredients

• Crust:
• 1 3/4 flaked or freshly grated coconut
• 3 Tbs. melted butter
• Filling:
• 24 oz. cream cheese
• 3/4 C. sugar
• 5 Tsp. cornstarch
• 4 eggs
• 1 egg yolk
• 1/3 C. frozen orange juice concentrate(thawed)
• 1/4 C. grenadine syrup
• 1/4 C. light rum
• 2 Tsp. vanilla extract
• Topping:
• 1/2 C. frozen orange juice concentrate(thawed)
• 4 Tsp. lime juice
• 4 Tsp. grenadine syrup
• 1 Tbs. cornstarch
• 1 Tbs. orange-flavored liqueur
• 1 Tbs. light rum
• sliced fresh fruit

Preparation

Step 1

In a small bowl stir together coconut and butter till well combined. press the coconut mixture evenly onto the bottom of a greased 9-inch spring form pan. Bake at 350* for 12 to 15 min. or until golden. set aside.
In a large bowl combine cream cheese, sugar, and cornstarch. Beat till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in orange juice concentrate, grenadine syrup, liqueur, rum, and vanilla extract. Pour the cream cheese over the crust. Bake at 350* for 15 min. Lower the temperature to 200* and bake for 1 hour and 10 min. Run a knife around the edge.
in a small saucepan stir together orange juice concentrate, lime juice, grenadine syrup, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 min. more. Stir in liqueur and rum. Pour over cheesecake. Garnish with fruit.