1 1/3 c. dry, fine bread crumbs
1/4 c. sugar
1/2 c. butter, melted
4 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
4 lg. eggs
1 (8 oz.) carton sour cream
1 (16 oz.) can cream of coconut
1 (15 1/2 oz.) can crushed pineapple, well drained
2 tbsp. cornstarch
1 tsp. vanilla extract
1 tsp. rum
1 tsp. lemon juice
Topping

Combine first 3 ingredients. Press into bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees for 10-12 minutes. Cool on wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees for 1 hour and 20 minutes. Turn off oven. Sprinkle on topping. Return to oven.

Leave cheesecake in oven with door closed 1 hour, then cool to room temperature on a wire rack. Chill. Yield: 10-12 servings.

TOPPING:

1/4 c. butter
1/2 c. flaked coconut
1/4 c. sugar
1/2 c. finely chopped almonds

Melt butter; add remaining ingredients and saute until golden brown, stirring frequently. Yield: about 1 cup.