DIRECTIONS:
1. PIE CRUST DIRECTIONS: Mix melted butter and graham crackers together and press in the bottom of a 10" spring form pan. Put in freezer for 5 minutes to set up.
2. CAKE DIRECTIONS: In a bowl or mixer with a paddle attachment, mix the cream cheese and sugar until smooth.
3. Add the eggs and Coco Reál alternately until mixed while scraping often.
4. Place in set crust and bake at 475° in oven for 15 minutes. Place a pan of water on bottom rack of oven to keep the cake from cracking.  
5. Reduce oven temperature to 200°.  Bake 1 hour longer.  Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools.  (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.)  Turn off oven; leave cheesecake in oven 30 minutes longer.  Remove from the oven and cool in pan on wire rack away from away from drafts 30 minutes.
6. Cool at least 4 hours.
7. TOPPING DIRECTIONS: Mix the starch and juice from pineapples to create a starch slurry.
8. In a small sauce pot, heat the drained pineapple and Coco Reál. Bring to a boil. Stir constantly while boiling. While stirring slowly, add in the starch slurry to thicken the sauce.
9. Once topping has cooled, spread over cheesecake.