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.
