Tropical Cheesecake

Ingredients

• 1 teaspoon coconut extract 
• 0.5 cup cream of coconut 
• 1 tablespoon egg white 
• 3  eggs 
• 0.3 cup flour all-purpose
• 1 teaspoon gelatin powder unflavored
• 3  kiwifruit peeled thinly sliced
• 1 cup cup heavy whipping cream sour low-fat
• 0.5 cup mangos cubed peeled
• 1 tablespoon butter softened
• 8 ounce block neufchâtel cheese softened
• 1.8 cups nonfat cottage cheese 
• 0.8 cup pineapple-orange-banana juice concentrate undiluted
• 6  strawberries halved
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1.7 cups vanilla wafer crumbs ( 36 cookies)
• 0.5 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 35
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth.
3. Add crumbs; stir well. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
4. Bake at 350 for 12 minutes; let cool on a wire rack.
5. Preheat oven to 30
6. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once.
7. Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.
8. Pour cheese mixture into prepared pan; bake at 300 for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed.
9. Remove cheesecake from oven; cover and chill 1 hour.
10. Combine juice concentrate and 1/2 cup water in a small saucepan.
11. Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
12. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature.
13. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours.
14. Serve with fresh fruit.
15. Garnish with mint sprigs, if desired.