Pina Colada Cheesecake

6 T. unsalted butter, melted
1 ¾ cups graham cracker crumbs
¾ cup chopped pecans
1 T sugar
3 (8-oz.) packages cream cheese, softened
½ cup sugar
5 eggs
1 (8-oz) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
4 tsp. coconut extract

Glaze

Stir together first 4 ingredients, and press into bottom and 1 ½ inches up sides of a lightly greased 10-inch springform pan.
Beat cream cheese and ½ cup sugar at medium speed with an electric mixer 3 minutes or until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
Bake at 325 for 1 hour and 15 minutes or until center is almost set.  Cool on a wire rack.  Spread Glaze over top of cheesecake, and cover and chill at least 8 hours.  Store in refrigerator. 


            Glaze
1 T. cornstarch
1 T. water
1 (8-oz) can crushed pineapple
¼ cup sugar
2 T. lemon juice

Stir together cornstarch and 1 T. water until smooth.  Combine cornstarch mixture, crushed pineapple, ¼ cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.  Remove from heat; let cool completely.