METHOD
1.
Grease a deep 22cm round spring form int.
2.
Process biscuits until finely rushed. Add butter and coconut; process
until combined. Press mixture over base and side of prepared tin.
Refrigerate while preparing filling.
3.
FILLING:
Beat cream
cheese, eggs, sugar, rind and juice in a bowl with an electric mixer
until smooth. Add flour; beat until combined. Drain pineapple; reserve
½ cup. Stir remaining ½ cup pineapple into cream-cheese mixture. Fold
in cream.
4.
Pour filling into prepared crust.
5.
Cook in a moderately show oven, 160degreesC, for about 50 minutes, or
until firm to touch. Cool in oven with door ajar.
6.
Serve Cheese cake decorated with reserved pineapple and fresh mint.
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