🍍 Tropical Fruit Cheesecake 🍰

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the sour cream and coconut milk until the mixture is smooth.
7. Stir in the crushed pineapple and mango puree until fully incorporated.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
10. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
11. Before serving, sprinkle the shredded coconut on top of the cheesecake.

Prep Time: 30 minutes | Cooking Time: 55-60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes | Servings: 10-12

Enjoy this tropical treat! 🍰🍍🥭