1-3/4 cups flaked coconut
2 tablespoons butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons flour
1 cup sour cream
1 teaspoon vanilla
1 tablespoon sugar
1 tablespoon cornstarch
2 cans (8 oz.) pineapple, undrained
Crust: Mix crust ingredients together and press into the bottom of a 9-in. greased springform. Bake at 350ºF for 10 minutes. Cool.
Filling: Mix all filling ingredients together in order it is listed. Pour over cooled crust. Bake at 350ºF for 45 to 50 minutes or until set.
Pineapple Sauce: Combine sugar and cornstarch in large saucepan, stir in pineapple. Bring to a boil and cook 2 minutes or until it thickens. Cover and put in refrigerator over night.
Garnish with pineapple sauce before serving.