Pina Colada Cheesecake
1 roll (18 oz.) refrigerated sliceable sugar cookies
4 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 cup thawed frozen pina colada tropical fruit mixer concentrate
1 teaspoon vanilla
1/2 cup sour cream
Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 minutes or until lightly browned.
Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
Bake 50 to 55 minutes or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 16 servings