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Tropical Cheesecake with Ginger-Coconut Crust

1 2/3 cup gingersnap crumbs (about 24 gingersnaps)
1/2 cup unsweetened desiccated coconut
2 tsp. grated fresh gingerroot
1/2 cup unsalted butter, melted

1 lb. cream cheese
1 cup sour cream
3/4 cup sugar
5 eggs
2 tablespoons flour
1 tsp vanilla

1/3 cup apricot jam
1 tablespoon water
1 kiwi fruit
1 banana
1/2 of a papaya

In a small bowl, mix crumbs, coconut and gingerroot. Drizzle with
melted butter; stir and toss til combined and no dry crumbs remain.
Press on bottom of ungreased 10 inch springform pan. Set aside.

With electric mixer, break up cream cheese slightly. Add sour cream,
sugar, sugar, eggs, flour and vanilla. Beat til smooth. Pour over
crust and bake at 325 for approx. 1 1/4 hours or until centre is
almost firm to the touch. Remove from oven and immediately run
sharp knife around inside of pan. Let cool on wire rack.

In small saucepan, heat apricot jam with water til melted. Set
aside. Peel and slice kiwi fruit, banana and papaya into 1/4-inch
slices. Arrange papaya around outside of cake, then ring of kiwi
slices on inside. Fan out banana slices on centre.

Brush with warm apricot glaze. Cover, refrigerate overnite or at
least 4 hours. Remove sides of pan and transfer to serving dish.


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