Preparation / Directions:
Heat oven to 325 degrees. In small bowl stir together all crust ingredients. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 10 minutes. Cool.
In large mixer bowl combine 1 cup sugar and cream cheese. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Continue beating, adding eggs one at a time and beating well after each addition (1 to 2 minutes). Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
Spoon cream cheese mixture into prepared crust. Bake for 70 to 90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours.
Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange peel.
TIPS: Pre-baking a cheescake's crust will help keep it crisp. This cheesecake is an easy make-ahea