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.