Congratulations Mom!

I had to do a special post for my mom. She won the recipe contest in Mississippi Magazine this year. YEAH! It is funny because she does not live in Mississippi but said she decided to send some recipes in with my name on them, and then one with her name on it since it was coming from her email address. Well, she was contacted and told that her Pina Colada Cheesecake recipe made the cut. She was not the first place winner, but she did get a free cookbook, a cookie cutter in the shape of our state and 10 copies of the magazine. HA. First place winner won a brand new Viking Range kitchen, we better try again next year. I am so proud of you Mom!
This is what the magazine said " We tried many great desserts and even several cheesecakes,but this Pina Colada Cheesecake by Jeannie Heien of Naples,
Florida, is a perfect ending for any meal with its creamy texture
and tropical flavor. Can you imagine being the people that have to make and try every entry? My goodness..what a job!
Here is the recipe for those of you who do not get Mississippi Magazine.

PiÑa Colada Cheesecake
Jeannie Heien, Naples, Florida
Cheesecake:
½ cup butter, melted
1 ²⁄³ cups dried fine bread crumbs
¼ cup sugar
4 (8-ounce) packages cream cheese,
softened
¾ cup sugar
4 large eggs
1 (8-ounce) carton sour cream
1 (16-ounce) can cream of coconut
(this can be found usually with
Mexican canned foods)
1 (15-ounce) can crushed pineapple,
well drained
2 tablespoons cornstarch
2 teaspoon vanilla
1 teaspoon rum flavoring
1 tablespoon lemon juice
Topp ing
¼ cup butter
½ cup flaked coconut
½ cup almonds, finely chopped
¼ cup sugar
Melt butter in a medium saucepan.
Add remaining ingredients
and sauté until golden brown,
stirring frequently.
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine first 3
ingredients. Press into the bottom
and 1 inch up the sides of a 10-inch
spring form pan. Bake for about 10
to 12 minutes. Set aside to cool in
pan on a wire rack. In a large bowl,
beat cream cheese at medium
speed with an electric mixer until
smooth. Gradually add ¾ cup
sugar, beating well. Add eggs, one
at a time, beating after each addition.
Stir in sour cream and next
6 ingredients. Spoon batter into
crust and bake at 350 degrees for
1 hour and 20 minutes. Turn oven
off, remove cake, and sprinkle on
topping. Return cake to the oven
and leave the door closed for
1 hour. Cool at room temperature
for 1 hour on wire rack.

http://www.mississippimagazine.com