Instructions: Mix crumbs, sugar, and butter, and pat into bottom and sides of spring-form pan. Top with the drained, crushed pineapple. Freeze.

FILLING:
32 oz cream cheese, unwrapped and warmed in microwave 2 minutes 3/4 cup sugar
5 jumbo eggs, shelled and warmed in microwave 25 seconds 1 tsp vanilla
1/2 cup heavy cream
1/4 cup cornstarch
2 tsp orange peel, grated

Beat cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each. Mix in remaining ingredients.

Bake in a 350 degree preheated oven with a pan of water on the bottom shelf

(cake on middle shelf) for 1 hour or until cheesecake is firm on edges and still soft in middle. Run a knife around edge and cool 30 minutes.

TOPPING:
1 1/2 cup sour cream
1 tbsp sugar
1 cup coconut
2 drops yellow food coloring (optional)

1/2 cup grapes
1 can mandarin oranges, drained

Toast coconut to golden. Cool.

Combine cream, sugar and colouring. Spread onto cooled cheesecake.

Decorate mandarine segments and halved grapes, sprinkle over coconut.

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