I used a regular cheesecake recipe and made the crust out the triple gingersnaps from Trader Joes. I took a cup of dried pineapple and a cup of young coconut cubes (also from T.J.s) and macerated it in about a cup of hot rum and then mashed it all up in the Cuisinart. To my normal cream cheese filling recipe I added the macerated dried fruits and a few nobs of candied ginger. Wildly successful. Sorry I don't have more precise measurements but I was just fooling around.