1 (15 1/4-ounce) can unsweetened crushed pineapple
1 1/4 cups low-fat sour cream
1/2 cup flaked coconut, toasted
How to Make It
Drain tofu on several layers of paper towels 45 minutes.
Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
Bake crust at 350° for 8 minutes. Cool on a wire rack.
Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.
Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.
Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.
Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.
NOTE: For testing purposes only, we used Mori-Nu Tofu.
*1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.