Pina Colada Cheesecake

this is one I have had for many years, give it a try...

• Ready In: 1 hr
• Serves: 10

Ingredients

• Crust

• 1⁄3 cup  melted butter
• 1 3⁄4 cups  crushed social  tea biscuits or 1 3⁄4 cups  graham wafers

• Filling

• 16  ounces cream cheese
• 2⁄3 cup sour cream
• 2⁄3 cup plain yogurt
• 2  large eggs
• 1⁄3 cup white sugar
• 1  tablespoon all-purpose flour
• 3  tablespoons  creamed coconut
• 1⁄3 cup white rum or 1⁄3 cup  coconut rum
• 1 (20 ounce) can  drained pineapple rings
• 6  maraschino cherries, coarsely chopped

• Topping

• 2  large  egg whites, only
• 1⁄4 cup white sugar
• 3  tablespoons  shredded coconut
•  decorate with some maraschino cherry, halves if desired

Directions

1. Preheat your oven to 350 degrees F.
2. Grease a 9 inch spring form pan.
3. Melt butter in a saucepot and remove from heat.
4. Add crumbs stir in well.
5. Press onto bottom of prepared pan.
6. Set aside.
7. Filling: Beat the cream cheese until soft.
8. Add in the sour cream and yogurt and eggs beat until smooth.
9. Beat in the sugar and flour.
10. Stir in the creamed coconut and the rum.
11. Cut three of the pineapple rings into even sized pieces.
12. Stir the pineapple into the cheese mixture.
13. Stir in the 6 chopped cherries, combine well.
14. Spoon the filling into the prepared crust.
15. Bake in the preheated oven for 45 minutes, or until set.
16. Topping: Beat the egg whites with the sugar until soft peaks form.
17. Fold in the shredded coconut.
18. Mound mixture over the cheesecake.
19. Cut remaining pineapple rings into wedges.
20. Dot the cheesecake with the pineapple wedges and the cherries over the top of the meringue.
21. Place back into the oven for 8 to 12 minutes, until GOLDEN Brown-- Remove let cool room temperature.