PINA COLADA CHEESECAKE                 Servings:

2   c.        graham cracker crumbs    1/3 c.    cornstarch
1/2 c.        toasted shredded coconut, chopped fine
3   T.        sugar                    5         eggs
2             egg yolks                1         lemon peel, grated
1/3 c.        melted butter            1/2 c.    canned cream of coconut
16  oz.can    crushed pineapple in heavy syrup
1/3 c.        dark rum
8   oz.       cream cheese             1/2 c.    coarsely chopped pecans
1/2 c.        toasted shredded coconut 1 1/2 c.  sugar

    Combine graham cracker crumbs, finely chopped coconut, and 3 T. sugar.
Stir in butter until all dry ingredients are moistened.  Press crumbs into
10 inch spring-form pan.
	Drain pineapple, reserving juice.  Beat cream cheese and 1 1/2 c. sugar
until light and fluffy, about 10 minutes.  Beat in cornstarch, eggs and egg
yolks until well blended.  Beat in lemon peel, cream of coconut and rum.
Stir in 1/2 drained pineapple, reserving remainder (with juice) for topping.
(Combine pineapple, juice, 1/4 c. sugar, 1/4 c. dark rum and 1 T arrowroot,
heat to boiling, boil until clear and thickened.)
Pour filling into crust.  Place in pan of hot water and bake at 350F for
1 1/4 hours.  Cool, spread pineapple topping over top, sprinkle with nuts,
then coconut.  Chill.

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