Puerto Rican Recipes

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Procedure:
HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan. BEAT cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 to 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Meanwhile, combine pineapple and mangos in medium bowl. Blend half the fruit mixture in blender until smooth. Return to fruit in bowl; mix well. Refrigerate until ready to serve. USE foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with fruit mixture.

Enjoy!!!