• *Heads up- this recipe needs to be frozen for 6-8 hours!

Crust

• Spray the bottom of a 9- inch springform pan with non- stick cooking spray.
• Mix melted butter and chocolate baking crumbs together.

  Remove the filling from the Oreo thins, if you are using them. Process Oreo thins in the food processor until they form a fine crumb then add melted margarine and blend for about 30 seconds or until it begins to cling together.
  1 ½ cups chocolate baking crumbs, 3 tablespoon melted light butter or margarine
• Pour into greased springform pan.
• Press chocolate crumb mixture into the bottom of pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Place in the fridge for 15 minutes.

Strawberry Daiquiri swirl

• Microwave strawberries for about 2 minutes, then drain off excess liquid. Puree strawberries for approximately 1 minute in food processor or blender. Add rum extract and set aside in small bowl.** If you are using fresh, use the same process, except do not microwave strawberries!
  2 cups frozen strawberries, 1 teaspoon rum extract

Pina Colada Cheesecake

• Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Heat ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, set aside and allow to cool.
  ½  cup  water , 1 -7 gram  package of gelatin crystals 
• Place cream cheese, in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low speed to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute. Scrape the sides of the bowl and add sour cream, Greek yogurt and crushed pineapple. Add coconut extract, coconut milk, agave and reserved pineapple juice. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy.
  2 - 8 oz  -packages of fat free cream cheese , 4 tsp  coconut extract, 1  cup  fat free sour cream, ½  cup  non fat Greek yogurt, 6 tablespoon agave syrup, 398 ml -can crushed pineapple, 3 tablespoon pineapple juice, 2 tablespoon lite coconut milk
• Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.

Assembly

• Pour the pina colada cheesecake mixture into the springform pan on top of crust and level with a spatula.
• Drop several dollaps of strawberry swirl mix onto the white pina colada cheesecake.
• Swirl in with a butter knife.
• *Try to cut into it to get it deeper (without touching the crust) and bring up the white part and don’t over-mix or it will lose the swirled effect.
• Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap (* I use Glad press n' seal) or aluminum foil and freeze for 6- 8 hours or until firm (preferably overnight.)
• When frozen, unhinge rim of springform pan and remove.

Garnish

• Garnish with lime wedges and serve frozen.