Island Breeze Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 1 cup graham cracker crumbs
• 1 cup finely chopped almonds
• 1/4 cup butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 small papaya
• 1 mango
• 2 kiwi fruits
• 1 (12 ounce) jar apricot preserves
• 1 tablespoon rum
• 1 cup pineapple tidbits
• toasted coconut

Recipe

• 1 stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
• 2 bake crust at 350° for 10 minutes. cool on wire rack.
• 3 beat softened cream cheese at medium speed with electric mixer until smooth. gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
• 4 add eggs, 1 at a time, beating until blended after each addition. add sour cream, and beat just until blended. pour mixture into prepared crust.
• 5 bake at 350° for 1 hour or until center is almost set. remove cheesecake from oven; cool on wire rack. cover and chill 8 hours.
• 6 gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled fruit topping over top.
• 7 garnish, if desired.
• 8 to make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. cover and chill 1 hour. drain before spooning on top of cheesecake. makes 3 cups topping.