Coconut cheesecake with pineapple

Ingredients:

Chocolate cookies - 300 g

Butter - 75 g

Cream Cheese - 600 g

Sugar - 2/3 cup

Eggs - 3 pcs.

Coconut milk - ½ cup

Fresh or canned pineapple - 440 g

A glass of coconut

Preparation:

1. Preheat oven to 160 degrees. Prepare a baking dish with a diameter of 22 cm.
2. Melt the butter and leave to cool. Cookies chop and add the melted butter. Mix thoroughly. Spread this mixture on the bottom of the mold and tamp firmly. Place a shape with a base in the freezer for a while, until the filling is ready.
3. Drain the pineapple (if using canned) and finely chop.
4. Mix the cheese with powdered sugar. Beat the eggs, stirring after each. Add the coconut milk (if using canned, you need a good shake jar before opening).
5. At the end, add the slices of pineapple and 3/4 cup chips and mix one last time. Pour the filling into the frozen form and bake for about 50 minutes. First let cheesecake cool in the oven with the door open, and then reach for. Sprinkle with remaining coconut.
Store in the refrigerator.