I couldn't find my recipe, but from what I remember, this is the same thing:
Crust
1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
Filling
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
Topping
1/3 cup apricot jam
1/2 cup pineapple tidbits
2-4 sliced kiwi
3/4 cup toasted coconut
For crust:.
Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
Bake at 350 for 10 minutes and cool.
Filling:.
All ingredients should be brought to room temperature.
Beat cream cheese and sugar till smooth.
Add cornstarch and beat well.
Add eggs, and beat on low for just till combined.
Add sour cream, lemon juice, and extracts.
Beat just till blended.
Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
Cool 1 hour and refrigerate overnight.
Next day remove the sides of the pan.
Heat jam in sauce pan.
Arrange fruit over top of cheesecake.
Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
You don't have to serve this with the jam warm. it just sort of makes a glaze over the fruit and on the sides.
It looks like a pain, but it's not too bad and you can make it really pretty when you arrange the fruit on top. You could use other fruit if you wanted also.
When I was looking for this recipe, there were loads out there. I found a recipe for a Bailey's Irish Creme one that I made years ago that was yummy too.
