Creamy Ambrosia Cheesecake

Ingredients

Coconut Crust

• 1 1/3 cups graham cracker crumbs
• 1/2 cup sweetened flaked coconut
• 1/4 cup butter or margarine, melted
• 2 tablespoons sugar

Filling

• 1 (11 ounce) can mandarin orange segments, reserve

• 1 (8 ounce) can crushed pineapple in juice, reserve (not syrup)

• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 3 eggs
• 2 cups white chocolate chips

Tropical Fruit Sauce

• 1 cup fruit, juices reserved
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon orange or pineapple extract

Directions

1. 1

   Coconut Crust:.

2. 2

   Heat oven to 350 degrees. Stir together graham cracker crumbs, coconut flakes, melted butter, and sugar in a medium bowl. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.

3. 3

   Filling:.

4. 4

   Cut mandarin oranges into small pieces. Drain oranges and pineapple, reserving juices.

5. 5

   Beat cream cheese in large bowl until fluffy. Add sugar; beat well. Add eggs; beat well. Stir in white chips, oranges and pineapple. Pour mixture over baked and slightly cooled crust.

6. 6

   Bake 60 to 65 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until cold.

7. 7

   Prepare Tropical Fruit Sauce.

8. 8

   Tropical Fruit Sauce:.

9. 9

   Combine reserved fruit juices, suagar and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until thickend. Remove from heat. Stir in orange or pineapple extract. Cool to room temperature. Cover; refrigerate leftover sauce.

10. 10

    To serve:.

11. 11

    Pour desired amount of fruit sauce over individual slices of cheesecake. Garnish with toasted coconut if desired.

12. 12

    Refrigerate leftover cheese cake - it there is any!