Haupia Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups coconut cookie crumbs
1 cup butter (2 blks. melted)
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
Cheesecake Layer
1 (8 ounce) package cream cheese
8 ounces sour cream
1 (8 ounce) container Cool Whip
1/2 cup sugar
Haupia Layer
2 (12 ounce) cans coconut milk (or coconut cream)
1 cup sugar
1 cup cornstarch (dissolved in 1/4 cup cold water)

Preparation

For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
Place coconute cookie crumbs, coconut, and macadamias into pan.
Drizzle with melted butter. Stir in butter and press onto bottom of pan.
Bake for 15 minutes. Cool completely.
For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
Fold in Cool Whip. Spread mixture onto cooled crust.
Refrigerate to set.
For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
Cook until mixture thickens to a custard like consistency.
Remove from heat and stir constantly while cooling.
When the haupia is cool to touch, spread onto cream cheese layer.
Sprinkle with chopped macadamia nuts or shredded coconut or both.
Refrigerate at least 2 hours to set before serving.
Variation:.
Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.