Here's another one of my dad's creations using Hershey's Chocolate Cookbook. It really should be called pina-colada cheesecake. People either love pina-colada or hate it. So if you love it than you should definitely try this cheesecake because it is so creamy and delicious.
1 1/3 cups graham cracker crumbs
1/2 cup Mounds sweetened coconut flakes
1/4 cup (1/2 stick) melted butter or margarine
1 1/4 cups plus 2 tablespoons sugar divided
1 can (11 ounces) mandarin orange segments
1 can (8 ounces) crushed pineapple in juice
3 packages (8 ounces each) cream cheese, softened
2 cups (12-ounce package) Hershey's premier white chips
1. Heat oven to 350. Stir graham cracker crumbs, coconut, melted butter and 2 tablespoons sugar in medium bow. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. Drain oranges and pineapple, reserving juices. Chop oranges into small pieces.
2. Beat cream cheese in large bowl until fluffy. Add remaining 1 1/4 cups sugar; beat well. Add eggs; beat well. Stir in white chips, oranges and pineapple. Pour mixture over crust.
3. Bake 60-65 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. Serve with Tropical Fruit Sauce. Garnish with additional coconut, if desired. Cover and refrigerate leftover.
Tropical Fruit Sauce Ingredients:
Juice drained from canned mandarin oranges
Juice drained from canned crushed pineapple
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon orange extract or pineapple extract
Makes about 3/4 cup sauce
Combine fruit juices; pour 1 cup combined juice into medium saucepan and discard any remaining juices. Stir in sugar and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in orange extract or pineapple extract. Cool to room temperature before serving. Cover and refrigerate leftover sauce.