Piña Colada Cheesecake

Ingredients

• 0.3 cup butter melted
• 1 cup coconut or toasted
• 1 tablespoon coconut extract 
• 32 ounce cream cheese softened
• 3 large eggs 
• 16 ounce pineapple in juice dry crushed drained canned
• 33  shortbread cookies (2 cups crumbs)
• 1 cup sugar 
• 12 servings rum-spiked whipped cream 
• 10 ounce piña colada mix concentrate frozen thawed canned
• 10 ounce piña colada mix concentrate frozen thawed canned

Equipment

• food processor
• frying pan
• oven
• knife
• wire rack
• hand mixer
• springform pan

Directions

1. Process shortbread cookies in a food processor until finely ground.
2. Add butter; pulse 3 or 4 times or until blended. Press firmly into bottom of a 9-inch springform pan.
3. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
4. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pia colada mix and coconut extract.
5. Pour into prepared crust.
6. Bake at 350 for 30 minutes. Turn oven off.
7. Let cheesecake stand in oven, with door closed, 1 hour.
8. Remove from oven, and run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours.
9. Sprinkle pineapple evenly over cheesecake.
10. Spread Rum-Spiked Whipped Cream over pineapple; sprinkle with coconut. Store in refrigerator.