Ingredients
1-1/2 cups vanilla wafer crumbs (about 45 wafers)1/3 cup butter, melted4 packages (8 ounces each) cream cheese, softened2 cups sugar1 teaspoon vanilla extract1/4 teaspoon salt5 eggs, room temperature, lightly beaten1 can (8 ounces) crushed pineapple, drained1/2 cup sweetened shredded coconut2 ounces unsweetened chocolate, melted and cooled1 tablespoon creme de cacao3/4 cup semisweet chocolate chunksSOUR CREAM LAYER:2 cups sour cream1/4 cup sugar1 teaspoon vanilla extract1 teaspoon orange liqueur (Grand Marnier)TOPPINGS:1/2 cup sweetened shredded coconut, toasted1/2 cup macadamia nuts, chopped1/4 cup semisweet chocolate chips1 teaspoon shortening
Preparation
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined.
Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly.
Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.
Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.
