Pina Colada Cheesecake Recipe

1 2/3 Cups Dry Fine Breadcrumbs
1/4 Cup Granulated Sugar
1/2 Cup Butter Or Margarine, Melted
32 Ounces Cream Cheese, Softened
3/4 Cup Granulated 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 Tablespoons Cornstarch
1 Teaspoon Vanilla Extract
1 Teaspoon Rum Flavoring
1 Teaspoon Lemon Juice
topping

combine First Three Ingredients; Press Into Bottom And 1 Inch Up Sides Of A 10-inch Spring-form Pan. Bake At 350 Degrees F For 10 To 12 Minutes. Cool On A Wire Rack.

beat Cream Cheese At Medium Speed With An Electric Mixer Until Smooth. Gradually Add 3/4 Cup 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 F For 1 Hour And 20 Minutes; Turn Oven Off. Sprinkle 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 Cup Butter Or Margarine
1/2 Cup Flaked Coconut
1/2 Cup Finely Chopped Almonds
1/4 Cup Granulated Sugar

melt Butter. Add Remaining Ingredients, And Sauté Until Golden, Stirring Frequently.