Pineapple Cheesecake

Filling Ingredients:

1		cup sugar
4		(8-ounce) packages cream cheese, softened
4		eggs
1		cup LAND O LAKES® Sour Cream
1		cup sweetened flaked coconut
1		(20-ounce) can crushed pineapple in juice, well-drained

Topping Ingredients:

1/2		cup sweetened flaked coconut, toasted
1		teaspoon freshly grated orange peel

Heat oven to 325°F. Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process until ingredients are blended (30 to 60 seconds). Add butter; process just until mixed. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.

Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Continue beating, adding eggs one at a time and beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed.

Spoon cream cheese mixture into prepared crust. Bake for 70 to 90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours.

Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange peel.