Day 1 — pineapple curd (14 cm):
1. Place 250 g of unsweetened 100% pineapple juice in a saucepan and simmer until only 180 g remains. We reduce the juice to remove excess water and concentrate the natural pineapple flavor. Allow the reduced juice to cool slightly before using it in the curd.

In a saucepan, combine the egg yolks, sugar, salt, and cornstarch.

Add the previously reduced pineapple juice (180 g). Mix everything until smooth and homogeneous.

Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream. Once it comes to a boil, continue cooking for 2–3 minutes.

Remove the curd from the heat.

First, add the room-temperature butter and mix thoroughly until completely smooth.

Then add the lime juice and mix again until fully incorporated.

Finally, add the rum and mix well.

Pass the pineapple curd through a fine-mesh sieve and transfer it to a clean bowl.

Cover with plastic wrap directly touching the surface and allow it to cool. Then transfer it to the refrigerator.

Once the pineapple curd has fully stabilized in the refrigerator, divide it into 3 portions:
20 g — for the pineapple cheesecake filling
50 g — for the Piña Colada cream
60 g — transfer to a 14 cm silicone mold and freeze completely

Day 1 — pâte sablée (restructured)
Makes approximately 370 g of crumbs:

In the bowl of a stand mixer, combine the dry ingredients: all-purpose flour, almond flour, powdered sugar, granulated sugar, lime zest, and salt. Mix until evenly combined.

Add the cold butter, cut into small cubes, and mix until the mixture turns into moist crumbs. The crumbs should resemble almond flour in texture.

Add the egg yolks one at a time and mix until the dough becomes homogeneous.

Gather the finished dough into a ball.

Place the dough between two sheets of parchment paper and roll it out into a sheet 2–3 mm thick.

Prick the dough in several places with a fork. This will help prevent air bubbles from forming during baking.

Transfer the dough to a flat surface and place it in the freezer for 1 hour.

Bake at 160°C / 320°F for approximately 25 minutes, depending on the thickness of the dough, until the edges are golden brown.

Allow the pastry to cool completely, then process it in a blender into fine crumbs.

Restructuring:
Place a sheet of aluminum foil on the work surface and put a smaller sheet of parchment paper on top. Place an 18 cm cake ring on the parchment, then wrap and seal the outside of the ring tightly with the foil.

Place the prepared mold on a small baking tray.

Gently melt the butter and mix it with the crumbs until they reach the consistency of wet sand. The mixture should hold together when pressed into a clump and maintain its shape. If it still crumbles apart when compressed, add a little more butter.

Start by forming the 6 cm-high sides, keeping them medium in thickness. Press the mixture firmly using a spoon or a glass. Then form the bottom, also keeping it medium in thickness, and press it firmly using a flat tool, lid, or spoon.

Run a spoon along the line where the base meets the sides to create a clean edge and a 90-degree angle, so the cheesecake will have a neat cross-section.

Bake the compacted crust at 160°C / 320°F for 12 minutes. Baking caramelizes the sugars and fuses the crumbs together into one solid structure that helps prevent moisture from penetrating the crust.

Allow the crust to cool completely before adding the cheesecake filling.

Start 1 hour before you begin make cheesecake filling:
-Preheat the oven to 125°C. Place a baking tray without water on the bottom of the oven.
-Melt the white chocolate and allow it to cool to a warm temperature, approximately 35°C.
-Soften the coconut butter beforehand. You can gently warm it over a water bath or place it in hot water for approximately 10 minutes.
-Take all refrigerated ingredients out of the refrigerator 1 hour before starting, allowing them to reach room temperature.

Preparing the base mixture:
In the bowl of a stand mixer, combine the cream cheese, sugar, salt, and cornstarch.

Using the paddle attachment, mix on low speed until completely smooth and the sugar crystals have dissolved, approximately 2 minutes. Periodically scrape the bottom and sides of the bowl with a silicone spatula.

Add the 2 eggs and 1 egg yolk one at a time. Mix each egg only until incorporated, approximately 20–30 seconds. Do not rush and do not increase the speed. Excess air incorporated into the batter is one of the main causes of cracks and cheesecake “doming” during baking.

Add 2–3 tablespoons of the cheesecake mixture to the melted white chocolate and mix until smooth.

Pour this chocolate mixture back into the main bowl.

Mix on low speed just until combined.

Add the heavy cream and gently mix on low speed until incorporated.

Step 2 — Dividing the fillings:
Divide the cheesecake mixture into 2 portions:
1.one bowl for the coconut layer — 390 g
2.one bowl for the pineapple layer — 435 g

Coconut layer — bottom layer:
Add the сoconut butter/Kokosmus and lime zest to the first portion. Gently fold together with a spatula. This will be the bottom coconut layer, which is the denser layer.
Total coconut mixture — 465 g.

Pineapple layer — top layer:
Add the pineapple curd with rum to the second portion.

Gently fold together with a spatula.
Total pineapple mixture — 506 g.

Preparing the cheesecake for baking:
Pour approximately 250 g of the coconut mixture into the cooled crust and smooth the surface.

Remove the previously frozen pineapple curd insert from the freezer. Carefully place it on top of the coconut layer and gently press it slightly into the mixture.

Cover the pineapple insert with the remaining coconut mixture.

Smooth the surface and gently tap the mold against the work surface to release any trapped air bubbles.

Very carefully add the pineapple cheesecake layer on top of the coconut layer. You can use a piping bag to make this step easier and prevent the layers from mixing.

Smooth the surface again and gently tap the mold against the work surface.

Baking (reminder for an 18 cm cheesecake):
Once the oven has been preheated for 45 minutes to 1 hour, open the oven and pour 350 g of boiling water into the hot baking tray.

Place the cheesecake on the middle rack of the oven, close the door, and bake at 125°C / 257°F for 1 hour 25 minutes. The center of the cheesecake should still have a slight jiggle when the mold is gently shaken.

Turn off the oven and leave the oven door open by 3–5 cm, securing it with a spoon if necessary.

Leave the cheesecake inside the oven for 60 minutes.

After 60 minutes, remove the cheesecake from the oven and leave it at room temperature for 3 hours.

Day 3 — piña colada cream:
(All ingredients must be cold):
Place the cream cheese and powdered sugar in the bowl of a stand mixer.

Mix until smooth. You can also do this by hand with a spatula.

Add the pineapple curd and Kokosmus.

Mix again with a spatula until fully combined.

Pour in the cold heavy cream.

Start whipping with the whisk attachment at low speed, then gradually increase to medium speed. Whip until you have a firm cream that holds its shape well.

Decoration:
Transfer the cream to a piping bag fitted with a closed-star piping tip.

Pipe decorative swirls around the edge of the cheesecake, leaving the center clean.

For the finishing touches, you can sprinkle the top with coconut flakes, add dried pineapple, and finish with fresh lime zest.