Pina Colada Cheesecake with Coco-Nut Crust

Step 1: Prepare coco nut crust.

Step 2: Place oven rack in centre of oven, heat to 350 degrees.

Step 3: Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.

Step 4: Stir coconut, Brazil nuts and sugar in medium bowl.

Step 5: Drizzle melted butter over nut mixture.

Step 6: Stir and toss mixture vigorously with fork until slightly darkened and uniform.

Step 7: Press nut mixture evenly on sides and bottom of reserved pan.

Step 8: Refrigerate 5 minutes.

Step 9: Bake crust 7 minutes.

Step 10: Cool on wire rack to room temperature before filling, about 30 minutes.

Step 11: Cheesecake

Step 12: Place oven rack in centre of oven, heat to 350 degrees.

Step 13: Cut cream cheese into 1 inch cubes, place in large mixer bowl.

Step 14: Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.

Step 15: Continue beating while gradually adding crushed pineapple.

Step 16: Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.

Step 17: Add sour cream to cheese mixture, beat at medium speed until blended.

Step 18: Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.

Step 19: Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.

Step 20: (Batter will be thin) Pour patter into baked cooled coconut crust.

Step 21: Gently rotate pan several quarter turns to settle batter.

Step 22: Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.

Step 23: For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).

Step 24: Transfer pan to wire rack away from drafts.

Step 25: Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.

Step 26: Remove sides of pan.

Step 27: Refrigerate cake uncovered overnight or at least 8 hours.

Step 28: Cover cake loosely with plastic wrap, refrigerate until serving time.

Step 29: Make optional garnish just before serving.

Step 30: Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).

Step 31: Cut slices into quarters.

Step 32: Place 6 to 8 pineapple quarters in border around top of cheesecake.