Pineapple-Mango Cheesecake

Directions

1. 1
   Heat oven to 325F.
2. 2
   Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. 3
   Combine graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.
4. 4
   Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended.
5. 5
   Add sour cream; mix well.
6. 6
   Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. 7
   Pour over crust.
8. 8
   Bake 40 to 45 min.
9. 9
   or until center is almost set.
10. 10
    Cool.
11. 11
    Refrigerate 4 hours.
12. 12
    Meanwhile, combine pineapple and mangos in medium bowl.
13. 13
    Blend half the fruit mixture in blender until smooth.
14. 14
    Return to fruit in bowl; mix well.
15. 15
    Refrigerate until ready to serve.
16. 16
    Use foil handles to lift cheesecake from pan before cutting into pieces.
17. 17
    Serve topped with fruit mixture.