1Place a greased 9inch springform pan on a double thickness of heavy duty foil.Securely wrap foil around pan.
2In a small bowl,combine cookies crumbs and coconut ,stir in butter. Press onto the bottom of prepared pan.Place pan on a baking sheet.Bake at 325* for 8-10 minutes or untill set and lightly browned.Cool on a wire rack.
3In a large bowl,beat cream cheese and sugar until smooth.Beat in the cream of coconut,milk,and extract.Add eggs,beat on low speed just until combined.Pour over crust.
4Place sprngform panin a large baking pan,add i inch of hot water to larger pan.(bano de maria).
5Bake at 325* for 1 1/2 hrs or till center is set and top appears dull.Remove pan from water bath.Cool on a wire rack for 10 minutes.Carefully run knife around edge of pan to loosen;cool 1 hr,refrigerate overnight.
6Thinly slice pineapple,arrange on cheesecake.Warm apple jelly and brush over pineapple.Refrigerate til chilled.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...