Base/Crust
1 cup flour
1/2 cup butter
1/2 cup white sugar
1 teaspoon Vanilla
In a bowl add flour, 1/2 cup butter (softened), 1/2 cup white sugar, and Vanilla -stir and mix until crumbly. Press the mixture into a greased 9 x 9 square pan. Bake crust at 350 degrees for 25 minutes or until browned--remove from oven and cool completely.
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/4 cup white sugar, 2 tablespoons milk, 1 teaspoon vanilla, 1 egg, 1 - 8oz. can Dole crushed pineapple (drained),
In a mixer add cream cheese and 1/4 cup white sugar--beat. Add egg and vanilla and beat. Add milk and beat. Remove bowl from mixer, then add drained pineapple and stir. Pour the cheesecake mixture over the cooled crust. Bake cheesecake at 350 for 10 minutes and then remove from the oven,
Topping: 1 Tablespoon melted butter, 1 cup Baker's angelflake coconut
In a small bowl mix melted butter and coconut. Sprinkle coconut/butter mixture evenly on top. Return cheesecake pan to oven and bake at 350 degrees for 12-15minutes or until coconut is browned. Cool, refrigerate and cut into squares.
