No-bake Pina Colada Cheesecake

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 20
• 2/3 cup flaked coconut
• 1 1/3 cups graham cracker crumbs
• 1/4 cup butter
• 2 (1/4 ounce) packages unflavored gelatin
• 1/4 cup pineapple juice, plus
• 1/3 cup pineapple juice
• 4 (8 ounce) packages cream cheese, room temp
• 1/4 cup sugar
• 1/2 cup sour cream
• 1 (15 ounce) can cream of coconut
• 3 tablespoons dark rum (optional) or 3 tablespoons rum extract

Recipe

• 1 in a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. remove.
• 2 coat and 8 inch springform pan with cooking spray. combine crumbs with 1/2 cup reserved coconut; stir in the butter. press onto the bottom and 1 inch up the side of the pan.
• 3 in a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. in another bowl at high speed, beat cream cheese until smooth. reduce speed to medium; beat in sugar then sour cream. reduce speed to low and add cream of coconut, rum and remaining pineapple juice. beat until combined.
• 4 heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. at low speed, beat mixture into cheese until combined. pour batter into pan. refrigerate until set, about 4 hours.
• 5 run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired.