- 1 stick butter
- 2 cups finely ground crumbs from vanilla wafers
- 1/4 cup sugar
- 4-8 oz cream cheese
- 1 1/2 cups sugar
- 2 tsp. pineapple extract
- 2 round slices of candied pineapple sliced into thin slivers and then soaked in 3T. rum for 1 hour, then drained
- 1 T. rum in which pineapple was soaked
- pinch of salt
- 4 large eggs
- 2 cups of sour cream
- 1/4 cups sugar
- 1 tsp. coconut extract
- 1/2 cup coconut
For Crust: melt butter. Combine with sugar and crumbs in food processor until well blended. Press mixture over bottom and up sides of ungreased 10 in. springform pan.
For filling: combine cream cheese and sugar and beat for 2 min. Add pineapple extract, pineapple slivers, salt, and rum, blending thoroughly. Add eggs one at a time, keeping mixer on lowest speed in order to prevent too much air from destroying proper consistency of batter. Mix until each egg has been incorporated into batter. Pour filling into crust and bake in preheated 350 oven for 45 min. Remove from oven and let stand on counter top for 10 min. while you prepare topping.
For topping: Combine sour cream, sugar, and coconut extract. Spread over top of baked filling. Sprinkle with coconut. Return to 350 oven for 10
minutes. Remove from oven and cool. Keep in refrigerator.