Light Ambrosia Cheesecake - cooking recipe

Ingredients

3/4 c. zwieback or graham cracker crumbs
1/2 c. flaked coconut, toasted and divided (optional)
2 Tbsp. reduced-calorie stick margarine, melted
1 c. unsweetened pineapple juice
3 oz. pkg. lemon flavor Jell-O (sugar-free may be used)
8 oz. reduced-fat cream cheese, softened
1 1/2 c. nonfat sour cream
1/4 tsp. coconut extract
8 oz. can unsweetened crushed pineapple
2 tsp. cornstarch

Preparation

In a small bowl, mix crumbs, 1/4 coconut and margarine.
Press in bottom of an 8-inch spring-form pan.
Chill for 1 hour.
In a small saucepan over high heat, bring pineapple juice to a boil. Remove from heat.
Add the gelatin.
Mix well; cool to lukewarm. In a medium mixing bowl, using an electric mixer set on high speed, beat cream cheese and sour cream until smooth.
Beat in coconut extract and cooled gelatin mixture.
Pour in prepared crust; cover with plastic wrap.
Refrigerate 3 hours.