Pineapple Coconut Cheesecake - cooking recipe

Ingredients

Crust
cooking spray
1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
3 1/2 tablespoons butter, melted
1/4 cup brown sugar
Filling
3/4 - 1 cup sugar
1 1/2 cups cottage cheese (no-fat or low-fat)
1 1/2 teaspoons coconut extract
3/4 cup neufchatel cheese (1/3 less fat)
2 tablespoons white flour
1 1/4 teaspoons vanilla extract
4 large eggs (If you want a fluffier cheesecake separate 2 of the eggs, whipping egg whites till soft peaks form a)
1/8 teaspoon salt
2 tablespoons sugar
Topping Sauce
2 (15 ounce) cans crushed pineapple
6 tablespoons brown sugar
2 pinches ground ginger
1/2 cup shredded sweetened coconut, toasted to garnish (or more if desired)

Preparation

Preheat oven to 325*F.
CRUST: Spray a 9\"springform pan with the cooking spray (or you may use 2 8\" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.
FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.
Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.
Spread pineapple sauce over pie and top with toasted coconut. Enjoy!