Ingredients
1 cup sweetened shredded coconut1/4 cup chopped almonds2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 cup sugar3 tablespoons cornstarch3 large eggs, room temperature, lightly beaten1 cup sour cream3 tablespoons lemon juice2 teaspoons vanilla extract1/4 teaspoon almond extractTOPPING:1/3 cup apricot preserves1/2 cup pineapple tidbits2 to 4 kiwifruit, peeled, sliced and halved1/4 to 3/4 cup sweetened shredded coconut, toasted
Preparation
In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until blended. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust.
Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan.
In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.
