Festive Piña Colada Cheesecake

Ingredients

• 10 servings glaze 
• 8 ounce pineapple crushed drained canned
• 10 servings garnishes: whipped cream and coconut toasted
• 4 teaspoons coconut extract 
• 24 ounce cream cheese softened
• 1 cup cream of coconut 
• 5 large eggs 
• 1.8 cups graham cracker crumbs 
• 0.3 cup rum light
• 0.8 cup pecans toasted chopped
• 1 cup cup heavy whipping cream sour
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 6 tablespoons butter unsalted melted

Equipment

• oven
• wire rack
• hand mixer
• springform pan

Directions

1. Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
2. Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add pineapple and next 4 ingredients, beating until blended.
5. Pour mixture into crust.
6. Bake at 325 for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack.
7. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours.
8. Garnish, if desired.