For Zach’s 30th birthday, we arranged to have his best friend from college come into town for the weekend. Before leaving, he fattened us up with a DELICIOUS Pina Colada Cheesecake – since then, our boys have been making cheesecakes full time in their play kitchen 
He graciously allowed me to re-post his recipe here to keep for all time
2 cups Sour Apple Martini Mixer
4 blocks Cream Cheese
3 Eggs
½ cup Sour Cream
3 Teaspoons Flour
½ cup sugar
CRUST:
2 cups ground Graham Cracker crumbs
3 tablespoons butter
TOPPING:
Caramel Ice Cream topping
Crust:
Mix butter and crumbs until it holds together. Shape into spring form pan or pie pan. If using springform, only bring crust ½ way up the pan.
Cheesecake:
Boil 2 cups of Sour Apple until condensed to ½ cup stirring constantly (appx 30 minutes.) Do not over-boil, as it will harden.
Mix all ingredients including condensed sour apple sauce until well combined.
Pour into pie/cake pan.
Bake on 350 for 45-65 minutes with a pan of water under the cheesecake.
Remove cheesecake from oven when the center of the cake jiggles like well set pudding.
Cover cheesecake with caramel ice cream topping.
This recipe makes one full sized cheesecake or two pie sized cheesecakes.
This can be used for a variety of cheesecakes. Simply remove the Sour Apple mix for a plain, basic cheesecake. Substitute 1/4 to 1/2 can pumpkin pie MIX (not plain pumpkin) for a pumpkin cheesecake. I use a lot of martini mixers for various flavors, many of which have to be boiled and condensed.
Pina colada mixers usually do not have to be condensed though and take about 1 to 1 1/2 cups mix depending on taste.
When using flavorings, basically flavor to your tastes. The above amounts are to my tastes and I tend to like things rather full of flavor.
