• 6 tablespoon unsalted butter, melted
• 1 cup(s) graham cracker crumbs
• 3 cup(s) chopped pecans, toasted
• 1 tablespoon sugar
• 8 ounce packages cream cheese, softened
• 1 cup(s) sugar
• 5 piece large eggs
• 8 ounce can crushed pineapple, drained
• 1 cup(s) cream of coconut
• 1 cup(s) sour cream
• 1 cup(s) light rum
• 4 teaspoons coconut extract glaze garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set.