CRUST:

1 3/4 c. graham cracker crumbs
6 tbsp. (3/4 stick) unsalted butter, melted
1 tbsp. sugar

For 9x13 inch springform pan. Preheat oven to 325 degrees.

To make crust, mix graham cracker crumbs, butter and sugar in food processor or mixing bowl until well blended. Press evenly over bottom and 2/3 up sides of pan.

FILLING:

3 (8 oz.) pkg. cream cheese, at room temperature
1/2 c. sugar
5 lg. eggs, at room temperature
1 (8 1/2 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple, drained
1 c. sour cream
4 tsp. coconut extract
1/3 c. light rum (optional)

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 of 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 degree oven for 55 minutes or until edges are brown and center jiggles slightly. Turn oven off and leave cake in oven for 1 hour with oven door closed. Remove from oven to wire rack to draft-free place and cool to room temperature.

GLAZE:

1 (8 oz.) can crushed pineapple
2 tbsp. lemon juice
1/4 c. sugar
1 tbsp. cornstarch
1 tbsp. water
Shredded fresh coconut for garnishing (optional)

Puree pineapple and its syrup in food processor (or blender works just as good). 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 2 days, if desired.)

Before serving, remove sides of springform. Garnish with fresh coconut, if desired. Serve cake chilled. Serves 10 to 12.