• 1 1/3 cup graham cracker crumbs
• 1/2 cup coconut
• 1/4 cup melted butter

Filling:

• 24 oz cream cheese, softened
• 14 oz can condensed milk
• 2 tablespoons cornstarch
• 4 eggs
  
  
  
• 1 tsp. rum extract 
• 1 3 oz. can flaked coconut
• 1 20 oz. can crushed, pineapple, well drained

Directions

Preheat oven to 425 F.


Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch up sides of 9-inch spring form pan.


In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, add cornstarch. Place rum and coconut in blender and blend. Add to cheese mixture with drained pineapple. Pour into pan. Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not peek oven needs to remain at the cool down temp. Refrigerate 6 to 8 hours before removing from pan

*For best results use fresh ingredients.