Hawaiian Cheesecake 1 1/4 cup graham cracker crumbs 1/2 cup flaked coconut, toasted 2 tablespoons light brown sugar 1/4 cup margarine 2-8oz packages cream cheese 1-14oz sweetened condensed milk 3 eggs 1/4 cup frozen orange juice concentrate, thawed 1-20oz can juice-packed crushed pineapple, well drained 1-8oz container sour cream 2 tablespoon sugar 1 1/2 teaspoon cornstarch Preheat oven to 300. Combine crumbs, coconut, nuts, brown sugar and margarine. Press firmly on bottom and halfway up side of 9-inch springfrom pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate, mix well. Stir in 3/4 cup pineapple. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set; spread top with sour cream. Bake 5 minute longer. Cool. Meanwhile, in small saucepan, combine sugar and cornstarch; mix well. Gradually add reserved pineapple juice then pineapple. Over low heat, cook and stir until thickened. Cool. Spread over cheesecake. Chill.