***Toasted Coconut Crust*** 1 3/4 cup flaked coconut 3 tablespoons butter, melted ***Mai Tai Filling*** 24 ounces cream cheese 3/4 cup granulated sugar 5 teaspoons cornstarch 4 eggs 1 egg yolk 1/3 cup frozen orange juice concentrate, thawed 1/4 cup grenadine syrup 1/4 cup orange-flavored liqueur 1/4 cup light rum 2 teaspoons vanilla extract ***Orange Glaze 1/2 cup frozen orange juice concentrate, thawed 4 teaspoons lime juice 4 teaspoons grenadine syrup 1 tablespoon cornstarch 1 tablespoon orange-flavored liqueur 1 tablespoon light rum fresh fruit, sliced
For Crust: In a small bowl stir together coconut and butter until well combined. Press the mixture evenly onto the bottom of a greased 9-inch springform pan. bake at 350 degrees F for 12 to 15 minutes or until golden. Set aside.
For Filling: In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in orange juice concentrate, grenadine syrup, liqueur, rum and vanilla extract. Pour the filling over the crust.
Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
For Glaze: In a small saucepan stir together orange juice concentrate, lime juice, grenadine syrup and cornstarch. Cook and mix until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, and stir in liqueur and rum. Pour over cheesecake.
Garnish cheesecake with fruit. Chill until serving time.