Pina Colada Cheesecake - cooking recipe

Ingredients

4 (8 oz.) pkg. cream cheese
6 eggs
1 1/2 c. sugar
2 Tbsp. cornstarch
1 Tbsp. vanilla
1 Tbsp. lemon juice
1 (16 oz.) sour cream
1 tsp. rum flavoring
1 c. coconut flakes
1 medium can pineapple, crushed and drained

Preparation

In large bowl, combine all ingredients except coconut and pineapple.
Mix thoroughly with mixer.
Pour mixture in two to three portions into blender.
Add coconut and blend well. Blending should be done in several small portions.
Grease 9-inch spring-form pan.
Pour mixture into pan.
Carefully place drained pineapple on top.
Place in roasting pan half filled with water. Bake for 1 hour at 450\u00b0.
Let set for 2 to 3 hours.
This cheesecake can be frozen for 2 to 3 months.
Enjoy!