Pina Colada Cheesecake Squares
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 teaspoon vanilla
2 cans (8 oz. each) crushed pineapple, undrained, divided
Preheat oven to 350°F. Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan.
Beat cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Stir in 1 can of the undrained pineapple. Pour over crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving. Store leftover dessert squares in refrigerator.