1. Preheat oven to 325*F. 2. CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool. 3. FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans. 4. Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours. 5. Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours. 6. PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely. 7. Spread pineapple sauce over pie and top with toasted coconut. Enjoy! ---------------------------------------------------------------------------
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