Pineapple Cheesecake

This recipe is for a deliciously light pineapple cheesecake. Its flavor is best when it is made the day before you want to serve it and refrigerated overnight. It can be made and served within a few hours. It is delicious on its own but can also be served with a scoop of vanilla ice cream or whipped cream. Be adventurous! It works with other fruit and complementary jelly too. I have made strawberry cheesecake - that worked out really well - and would like to try mandarin cheesecake or possibly mango!

Ingredients:

1 3oz. (85g) package pineapple Jell-o (Jelly)
¾ cup (180ml) boiling water
1 20oz. (567g) crushed pineapple
1 cup (250ml) heavy whipping cream
12 oz. (340g) cream cheese
6 pieces Cadbury milk chocolate bar - grated



1. Dissolve pineapple jelly in ¾ cup boiling water. Allow to cool.

2. Beat heavy whipping cream to stiff peak stage.  Be careful, if you beat it too long it will become butter.

3. Add cream cheese in tsp. chunks to the cream and beat well.

4. Add crushed pineapple, including juice.

5. Beat well to blend thoroughly. It will be chunky still because of the pineapple.

6. Add cooled jelly (before it sets) and blend well.

7. Line a 9 x 13 inch dish with whole coconut cookies then gently pour the mixture over the cookies. Cover and refrigerate until set.

8. Sprinkle with grated chocolate prior to serving.