Ambrosia Cheesecake

Yield: 12 servings

1 1/2 c Flaked coconut
1/4 c Chopped almonds
2 tb Butter or margarine.; melted
24 oz Cream cheese; softened
1/2 c Sugar
1/4 c All-purpose flour
2 ts Grated orange peel
1 ts Vanilla extract
1/2 c Apricot nectar
1/2 c Cream of coconut
4 Large eggs
8 oz Crushed pineapple, drained
Sliced assorted fruits*
2 ts Shortening; melted
1/4 c Semisweet-chocolate pieces**
1/4 c White-chocolate pieces**

*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted.

Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch spring form pan. Bake until golden, about 15 minutes. Cool.
In large bowl of electric mixer, at high speed, beat cream cheese,
sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar
and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight.
Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.