Pineapple Cheesecake Bars

While Kristal sits at home trying to make sugar-free, dairy-free, free free free meals.. I made these KILLER cheesecake bars last night for dessert!
They are more than amazing & as my dear friend Angela says with her amazing BRITISH accent... "Very More-ish".. You'll really want MORE. We ate them until we all felt sick & sugared out.. Then we finished everything off with a little bit of fresh watermelon ;)
Absoultely to DIE for!



Crust:
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature
In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:
2 Tablespoons butter, melted
3 cups sweetened coconut, grated
In a small bowl, mix together melted butter and coconut. Set aside.
Cream Cheese Filling:
16 ounces cream cheese
2 eggs
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.