Fiesta Party Pineapple Cheesecake Courtesy Of: David Butler, S.A.I.T. Fiesta Party Pineapple Cheesecake 9 individual cheesecakes Crust 2 cups Macadamia nuts, unsalted 1 1/2 cups All purpose flour 12 Tbsp Packed brown sugar 1/2 cup Butter, cut into chunks 1/2 cup Shredded medium coconut Cake 250 mL Pineapple juice 250 mL Crushed pineapple 750 g Creamed cheese 236 g Sugar 33 g Cornstarch 14 g Bread flour 222 mL Whole eggs 210 g Coconut milk 40 mL Amber rum 5 mL Vanilla 1 mL Lemon juice Sauce 750 mL Pineapple juice 45 mL Honey 1/2 tsp Vanilla 1/4 tsp Cinnamon 1/8 tsp Allspice 1/8 tp Ground pepper 60 mL Amber rum Coulis 1 pint Strawberries Sugar to taste 2 Mangos Pineapple Sauce:
In a saucepan combine pineapple juice, honey, rum, cinnamon, all-spice and pepper. Bring to a boil and cook for seven minutes until reduced by half. Remove from heat, let cool and then add vanilla. Set aside.

Cookie crust:
Chop macadamia nuts in food processor, pour into bowl. Add flour, sugar, butter to food processor to form fine crumbs. Add macadamia nuts and process until dough sticks together.
Press dough onto a cookie sheet until it is 1/4 inch thick.
Bake in 350 degree F oven for 12 to 18 minutes. Remove from oven and cut with a 3 and half inch ring. Let cookies stand before handling.

Cake:
Place crushed pineapple and pineapple juice in saucepan and reduce by half. Remove from heat and set aside to cool. Cream sugar and cream cheese. Add cornstarch and bread flour and combine well. Add eggs one at a time. Add remaining ingredients including reserved pineapple mixture.
Use 9 (3 1/2 inch wide by 1 1/2 inch tall rings) and place aluminum foil around the bottom of each. Grease well and place rings inside pan with sides. Fill each ring with cheesecake mixture. Fill pan half full of water. Place in 400 degree F oven for 30 minutes. Turn off oven and leave in for 30 minutes longer. Remove cakes from water and let cool.

Coulis:
Strawberry: Trim off greens, cut in half and puree in food processor add sugar to taste, place mixture in squeeze bottle.
Mango: Peel and chop into small pieces, puree in food processor add sugar to taste, place mixture in squeeze bottle.
Kiwi: Peel and chop into small pieces, puree in food processor with honey, place mixture in squeeze bottle.

Chocolate outline
Place chocolate into bowl and add 60 mL whipping cream. Place melted chocolate into a parchment paper piping bag when ready to use.

Plating:
Sprinkle coconut over cake, place cookie on cake. Using chocolate draw three circles on plate and place some of each coulis into circles. Ladle with pineapple rum sauce.