Pina Colada Cheesecake

In bowl, stir cookie crumbs with coconut; stir in butter until moistened.

Lightly grease
9-inch (2.5 L) springform pan.

Centre on square of heavy-duty foil; press to side of pan.

Press mixture evenly into pan.

Bake in center of 325°F (160°C) oven for 15 minutes or until golden and firm to the touch. Let cool on rack.

Meanwhile, in food processor, blend cream cheese until smooth.

Add coconut cream, sugar, pineapple and vanilla; blend well.

Add eggs; mix until just blended.

Pour over crust.

Place pan in larger pan.

Pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.

Bake in centre of 325°F (160°C) oven for 1 hour and 15 minutes or until edge is set and centre is still jiggly.

Turn off oven; let cheesecake cool in closed oven for 1 hour.

Peel foil from pan; let cool completely in pan on rack.

Refrigerate for 4 hours or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.)

Remove pan side.

Meanwhile, drain pineapple juice into small saucepan; reserve slices.

Heat juice over medium heat.

In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved.

Increase heat to medium-high; cover for
1 minute.

Uncover and boil, without stirring, until pale caramel colour.

Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for
5 minutes or until reduced to 1 1/4 cups (300 mL).

Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)

Pat pineapple slices dry; arrange on rimmed baking sheet.

Sprinkle with sugar.

Broil for 10 minutes or until golden and caramelized. Let cool.

(Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.)

Arrange overlapping slices on cheesecake.

With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.