Let's whip it up
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With coconut in the graham cracker crust and pineapple in the filling, these cheesecake squares will transport you to the tropics after just one bite.
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Heat oven to 350°F.
Combine graham crumbs, butter, 1 cup coconut and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until well blended. Add eggs; beat just until blended. Stir in 1 can of undrained pineapple. Pour over crust.
Bake 40 min. or until center of cheesecake is almost set; cool completely.
Refrigerate several hours.
Cut cheesecake into squares. Drain remaining can of pineapple. Top each cheesecake square with about 2 tsp. pineapple and 1 tsp. of the remaining coconut just before serving.
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