This recipe is a baked version of one that I created last week as my interpetation of one that is served at the Bakers Square Restaurant. With the various fruits that I used and the expensive nuts, I thought this dessert deserved to be called a Supreme recipe.
In my opinion it looks SUPREME, & my husband prefers the Baked version over the non Baked version and that really makes me happy because there is a lot more work involved in making this one than the other version. He said they are both good, but given a choice, he would much rather have the Baked version.
Give them both a try & see
The cookies I used for the crust is the Wal Mart Version of the Girl Scout Cookies. I loved using them for the crust. MAY NEED A FEW EXTRAS TO MAKE 2 CUPS. Here is what they look like. PREHEAT THE OVEN TO 350 DEGREES F.
Add the cookies to food processor & process into crumbs, or use large zip lock bag and use meat mallet, and beat until crumbled.
Pour into a medium size bowl, add melted butter and sugar and stir till blended.
Pour mixture into a 8 or 9 inch spring form pan. Press down on crumbs using the back of a large spoon or bottom of a measuring cup until smooth. Then bake in preheated 350 degree F. oven for 7-8 minutes. Then remove from oven and allow to cool completely, while you prepare the cheesecake filling.
Add the softened cream cheese, eggs, sour cream, & sugar to a large bowl, and beat until blended together & mixture is smooth and creamy.
Add in the drained pineapple tidbits, shredded coconut, and sliced strawberries,[SWITCH TO A SPATULA] then using a spatula, blend together into the cream cheese mixture.
Now add in the chopped macadamia nuts, pineapple & coconut extract & stir again until blended & MIXTURE IS SMOOTH.
Pour creamy mixture into prepared spring form pan. Smooth out top with back of spatula. Place in preheated 350 degree F. oven ad bake for 45 minutes to an hour, until center is almost completely set.
Remove from oven and allow cheesecake to cool completely to room temperature. Then place in fridge and chill until completely cold at least 3-4 hours.
Then remove from fridge, and add topping ingredients of your choice or the ones I used.
Add the Pineapple fruit filling to top of chilled cheesecake. Then add the thawed whipped topping smoothing out top as you go.
Now arrange the other ingredients on top as desired in the pattern of your choice. Mandarin orange segments, Sliced Strawberries, Pineapple tidbits, and macadamia nuts.
Now top each sliced strawberry with a bit of strawberry glaze, then add a kiss of shredded coconut or as much as desired. Garnish with mint leaves if desired.
Cut serve and enjoy. I just know you are going to love it,because it is so cool and refreshing, and the mandarin oranges adds just enough extra complimentary refreshing flavor. ENJOY