Prep Pan

• Place a piece of parchment paper on the bottom of the springform pan, then lock the sides in and trim the excess on the outside bottom. Take a tab of butter and grease up the sides of the pan. Take a strip of the parchment paper and place it around the greased sides of the pan, extending 1 inch above the top of the pan. Set aside.

Filling/Batter

• In a large mixing bowl, place 2 3/4 cups of cream cheese. Using a hand mixer on medium speed, beat until creamy. Add the sour cream, heavy cream, sugar, vanilla paste, and cornstarch, one at a time, beating after each addition. Add 1/2 cup of prureed crushed pineapple. and beat till well blended. Then add 3 large eggs, one at a time, blending well after each one.

Crust

• Take 1½ cups of graham cracker crumbs and add ⅓ cup of finely shredded coconut flakes, 5 tablespoons of melted butter, and 3 tablespoons of sugar. Mix all the ingredients together until fully combined. Press the mixture evenly into the bottom of a springform pan. Use a glass to pack the crust down firmly. Place the pan in a preheated oven at 320°F and bake for 7-8 minutes. After baking, remove the pan and let it cool.

Assembly

• Evenly pour the cream cheese mixture into the springform pan. On the countertop, place a rimmed baking dish and position a piece of aluminum foil over it. Place the springform pan in the center of the baking dish and wrap the foil around and up the sides of the springform pan to create a water barrier at the bottom. Next, place the whole setup in the oven. Pour water into the baking dish around the cheesecake pan, being careful not to fill it more than halfway up the aluminum foil.f

Baking the Cake

• Place the cake in a preheated oven at 320℉ for 60 minutes. Turn the oven off after 60 minutes and let the cake sit undisturbed for another 60 minutes.

Topping

• In a saucepan, combine 1½ cups of drained pineapple tidbits with the reserved liquid. Heat over medium heat. In a separate bowl, mix the reserved liquid with 1 tablespoon of cornstarch until dissolved. Then, add 1½ tablespoons of vanilla sugar to the mixture and stir to blend. Add mixture to the pineapple tidbits, stirring constantly until the topping thickens. Remove from heat and place clear plastic wrap directly on the top of the topping. Allow topping to cool while the cake bakes. Remove the cake from the oven when the timer expires. When the cake is cool, spread the topping evenly over the top. Pop the sides of the cake pan and carefully pull up and over the cake. Peel the parchment paper from the sides. Slice and Serve.

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