Island Breeze Cheesecake

A New York style cheesecake with a fruit topping. This cheesecake is so impressive and is sure to wow! The recipe is adapted from a magazine.

• Ready In: 1 hr 50 mins
• Serves: 10-12

Ingredients

• Cheesecake

• 1  cup graham cracker crumbs
• 1  cup  finely chopped  almonds
• 1⁄4 cup butter, melted
• 3  tablespoons sugar
• 4 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 3  tablespoons all-purpose flour
• 1  tablespoon vanilla extract
• 4  large eggs
• 1  cup sour cream

• Fruit Topping

• 1  small papaya
• 1  mango
• 2  kiwi fruits
• 1 (12 ounce) jar  apricot preserves
• 1  tablespoon rum
• 1  cup pineapple tidbits

• Garnish

•  toasted coconut

Directions

1. Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake crust at 350° for 10 minutes. Cool on wire rack.
3. Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
4. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.
5. Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours.
6. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top.
7. Garnish, if desired.
8. To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups topping.