CHEESECAKE
1 1/2 c Vanilla wafer crumbs 2 c Sour cream
3 tb Margarine, melted 1 cn Dole crushed pineapple in
3 pk Cream cheese, softened Juice, undrained
(8 oz each) 3 tb Dark rum
3 ea Eggs 2 ts Coconut extract
1 c Sugar
TOPPING
1 cn Dole crushed pineapple in 1 tb Cornstarch
Juice, undrained 1 tb Dark rum
1/2 ts Sugar
Combine cookie crumbs and margarine. Press on bottom and sides of 9
inch springform pan. Beat cream cheese, eggs and sugar. Stir in sour
cream, drained pineapple, rum and coconut extract. Pour into crust.
Bake in 375 degree oven for 50 to 55 minutes. Cool and chill. Spread
topping over cheesecake.
Topping: Combine all ingredients in a saucepan. cook, stirring until
boils and thickens. Cool.
Yields
16 servings
