Shirley Pina Colada Cheesecake

This Piña Colada Cheesecake combines creamy cheesecake with tropical pineapple and coconut flavours. Enjoy!

Recipe by Chef LaToya Griffith

Ingredients

For the crust:

1 1/2 cups Coconut Shirley crumbs

1/4 cup granulated sugar

6 tablespoons melted butter

For the cheesecake:

4 blocks of cream cheese, softened

3 large eggs

1/2 cup granulated sugar

1/2 cup sour cream

1 cup crushed pineapple, drained

1/4 cup pineapple juice

1/4 cup coconut cream

1 teaspoon vanilla extract

For the topping:

Toasted coconut flakes

Fresh pineapple slices

Maraschino cherries

Preheat oven to 325°F.
Prepare crust and press into a 9-inch springform pan.
Beat cream cheese until smooth, then add eggs, sugar, sour cream, pineapple, pineapple juice, coconut cream, and vanilla.
Pour batter into crust and bake for 55-60 minutes.
Cool completely, then chill.
Top with toasted coconut flakes, fresh pineapple slices and maraschino cherries