Recipes from Mexico :: Mexican Desserts
1 2/3 (one and two-third) c. dry fine breadcrumbs
1/4 c. sugar
1/2 c. butter or butter-replacement, melted
32 oz. cream cheese, softened
3/4 c. sugar
4 large eggs
1 (8 ounce) container sour cream
1 (16 ounce) can cream of coconut
1 (16 ounce) can crushed pineapple, well drained
2 Tbsp. cornstarch
1 tsp. vanilla extract
1 tsp. rum flavoring
1 tsp. lemon juice
Topping
Combine first three ingredients; press into bottom and 1 in. up sides of a 10-in. spring-form pan. Bake at 350 degrees fahrenheit for 10 to 12 mins. Cool on a wire rack.
Beat cream cheese at med. speed with an electric mixer until smooth. Gradually add 3/4 c. sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees fahrenheit for 1 hour and 20 mins.; turn oven off. Sprinkle and distribute on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack. Chill.
Topping
1/4 c. butter or butter-replacement
1/2 c. flaked coconut
1/2 c. finely chopped almonds
1/4 c. sugar
Melt butter. Add remaining ingredients, and sauté until golden, stirring frequently.
