Pina Colada Cheesecake

For my birthday, we need a cheesecake recipe.

1/2 cup flaked coconut
1/2 cup walnuts or pecans
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 8-oz can crushed pineapple with juice
2 8-oz pkg cream cheese, softened
1 15-oz can cream of coconut
2 (or more) Tbsp dark rum or 2 tsp rum extract
3 eggs, slightly beaten
1 8-oz carton sour cream, at room temperature
2 Tbsp sugar
1 tsp cornstarch

Place coconut and walnuts in shallow pan. Toast in 325⁰ oven for 5-7 minutes or until lightly browned. Combine coconut and walnuts with graham cracker crumbs, brown sugar, and butter. Pat into bottom and 1 1/2 inches up sides of 9-inch springform pan; set aside. Drain 1/4 cup juice from pineapple; set fruit aside for use in topping. In large bowl, beat cream cheese until smooth. Beat in cream of coconut, drained pineapple juice and rum. Add eggs, beating just until blended. Pour into prepared crust. Bake in 325⁰ oven for 55 minutes; lay sheet of foil over pan and bake 10-15 minutes, or until cheesecake is lightly browned and almost set. Remove cheesecake from oven; let stand 10 minutes. Stir sour cream until smooth. Spread over top of cake. Return cake to oven and bake 10 minutes. Cool on wire rack. In small bowl, microwave reserved pineapple, sugar, and cornstarch on high for 2 minutes, stirring once, or until thickened; cool. Spread over sour cream. Cover and refrigerate at least 8 hours. Makes 12-16 servings.