Piña Colada Cheesecake Bars

1. Stage

Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides. 

2. Stage

In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust. Bake until lightly golden, about 12 minutes. Let cool on a wire rack while making the filling. 

3. Stage

In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat. 

4. Stage

Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes. Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Refrigerate until very cold, at least 1 hour.

5. Stage

In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Stir in coconut flakes.Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.

6. Stage

In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat. Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.

7. Stage

 Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Refrigerate until very cold, at least 1 hour.

8. Stage

Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.

9. Stage

Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.