1 ¾ C graham cracker crumbs (about 16 crackers)
6 T (3/4 stick) unsalted butter, melted
1 T sugar
3 packages (8 oz each) cream cheese, at room temperature
½ C sugar
5 large eggs, at room temperature
1 can (8 ½ oz) cream of coconut* (about 1 C)
1 can (8 oz) crushed pineapple, drained
1 C sour cream
4 t coconut extract
1/3 C light rum
1 can (8 oz) crushed pineapple
2 T lemon juice
¼ C sugar
1 T cornstarch
1 T water
Shredded fresh coconut (optional)
*Note: Cream of coconut is not the same as coconut milk. I usually find it in the grocery store with other drink mixes.
Mix graham cracker crumbs, butter, and sugar until well blended. Press evenly over bottom and two thirds up side of a 9 or 9 ½ inch springform pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters several times. Add eggs one at a time, beating well after each. Scrape down sides. Mix in cream of coconut, pineapple, sour cream, extract, and rum. Pour into crust.
Place pan on baking sheet. Bake in the 325° oven for 55 minutes or until edges are brown and center jiggles slightly. Turn off oven and leave cake in oven for one hour with oven door closed. Remove from oven to wire rack in draft-free place and cool to room temperature.
Purée pineapple and its syrup. Pineapple will still be slightly chunky. Transfer to small saucepan and add lemon juice and sugar. Dissolve cornstarch in the water in a small bowl. Add to the saucepan. Cook over medium heat, stirring constantly until glaze comes to a boil and thickens. Cool thoroughly. Spread evenly over top of cake. Cover with plastic wrap and refrigerate for several hours. (The cake may be refrigerated up to two days, if desired.) Before serving, garnish with fresh coconut if desired. Serve cake chilled.