Gather your ingredients for your crust
Preheat your oven to 325 degrees.
Lightly spray a 10 inch springform pan with Pam.
Place your baking rack on the middle level.
Wrap your pan with a Reynolds Roasting plastic bag so that water does not get into your batter when baking.
Place the wrapped pan on a sheet pan.
In the bowl of a food processor or a dry blender. (If you don't have either, use a gallon ziplock and crush to the consistency of wet sand.) Combine your cookies, coconut flakes and macadamia nuts.
Pulse until the consistency of sand.
Place your butter in the microwave until melted.
Pour your melted butter into your blender and blend until mixed. It should look like wet sand.
Once blended pour into your pan.
Press the crust mixture on the entire bottom and 1 inch up the sides. We use a measuring cup to make it easy
Place in the oven and bake until golden brown, about 10 minutes.
Once golden brown, Remove from the oven and let cool on a wire rack.
Now gather the ingredients for your filling
Ensure you have your beater attachment on your mixer
In the mixing bowl place the room temperature cream cheese and sugar. Then beat on medium speed until fluffy. About 3 minutes.
Add in one egg at a time until fully incorporated. (Remember to never ever crack eggs on the side of your mixing bowl, doing this can contaminate your mixture if you have a bad egg or shells. For safety reasons, crack separately into small bowls.)
Add to your mixture the Cream of coconut, Coconut milk, Coconut Rum, lemon zest, vanilla bean paste and Coconut extract.
Blend until fully incorporated.
Into your cheesecake batter fold in your crushed pineapples
Then pour your batter onto your prepared crust.
Place your springform pan into a roasting pan (Make sure it is large enough to place your springform pan) and fill with hot water about one inch up the side of your springform pan and place in the oven. (This is what the wrap is for. It is a extra safety measure to prevent water from getting into springform pans)
Bake your cheesecake at 325 degrees for about 1 hour and 15 minutes or until the edge is set and the center is wiggley.
Turn off your oven and open the door. Leave your cheesecake in the oven for 45 minutes.
Remove from the oven and the plastic wrap, then let cool on a rack for about 30 minutes.
After the 30 minutes. Cover and place in the refrigerator for at least 6 hours or for a better result over night. Now lets move to our topping.
Gather your ingredients for your Pineapple rum glaze topping
Mix the cornstarch with your pineapple juice
Stir until the cornstarch is perfectly blended and lump free
To make your pineapple rum glaze you will need a medium saucepan. Place the saucepan on medium heat and add in your butter
Once the butter is melted add in the pineapple juice, pineapple rum and sugar.
Mix well and then add in your pineapple chunks.
Cook over medium heat until it boils, stirring constantly.
Once it comes to a boil. Let simmer for one minute until the sauce slightly thickens.
Remove from heat and let cool at room temperature for 20 minutes.
Once cooled, pour in a bowl and cover.
Place in the fridge next to your filling until the filling is ready.
When ready to serve, pull everything out of the refrigerator. Remove the plastic wrap from both the filling and the cake. Now loosen the spring form and carefully lift it so as not to damage the cheesecake.
Onto the sides of your cheesecake, gently press the roasted coconut shreds onto the cake. We also like to add some flakes to the top to create a border for the filling.
Now that the coconut flakes are on. Place your pineapple compote in the center forming a mound and bordering your coconut rim.
To give it an added flare. We decided to add some cherries because why not!
Enjoy!