Tropical Cheesecake

Crust:
1. Mix flaked coconut, almonds, and butter, and press into the bottom of a 9-inch spring form pan.
2. Bake at 350F for 10 minutes and cool.

Filling:
1. Bring all ingredients to room temperature.
2. Beat cream cheese and sugar until smooth.
3. Add cornstarch and beat well.
4. Add eggs and beat on low until just combined.
5. Add sour cream, lemon juice, and extracts. Beat until just blended.
6. Pour over crust and bake at 350F for 45-50 minutes or until center is almost set.
7. Cool 1 hour and refigerate overnight.

Topping:
1. The next day, remove the sides of the pan.
2. Heat jam in saucepan.
3. Arrange fruit over top of cheesecake.
4. Brush entire cake with jam and press toasted coconut onto sides.