Pina Colada Cheesecake

Indulge in the tropical flavors of piña colada with this creamy and delicious cheesecake.

Ingredients - Serves 8

Preheat the oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the coconut milk, pineapple juice, rum, and vanilla extract to the cream cheese mixture. Mix until well combined.
Fold in the crushed pineapple and shredded coconut.
Pour the cheesecake batter over the crust in the springform pan.
Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and let the cheesecake cool to room temperature.
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
Before serving, remove the cheesecake from the springform pan and garnish with whipped cream and maraschino cherries.
Slice and serve chilled. Enjoy!