Pineapple Coconut Cheesecake

Crust

• cooking spray
• 1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
• 3 1/2 tablespoons butter, melted
• 1/4 cup brown sugar

Filling

• 3/4-1 cup sugar
• 1 1/2 cups cottage cheese (no-fat or low-fat)
• 1 1/2 teaspoons coconut extract
• 3/4 cup neufchatel cheese (1/3 less fat)
• 2 tablespoons white flour
• 1 1/4 teaspoons vanilla extract
• 4 large egg (If you want a fluffier cheesecake separate 2 of the eggs, whipping egg whites till soft peaks form and fold in to batter)
• 1/8 teaspoon salt
• 2 tablespoons sugar

Topping Sauce

• 2 (15 ounce) cans crushed pineapple
• 6 tablespoons brown sugar
• 2 pinches ground ginger
• 1/2 cup shredded sweetened coconut, toasted to garnish (or more if desired)

Directions

1. 1

   Preheat oven to 325*F.

2. 2

   CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.

3. 3

   FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.

4. 4

   Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

5. 5

   Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

6. 6

   PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.

7. 7

   Spread pineapple sauce over pie and top with toasted coconut. Enjoy!