Coconut Crust
2 env. unflavored gelatin
Sugar
1 can (6 oz.) Dole pineapple juice
3 eggs, separated
3 pkg. (8 oz. each) cream cheese, softened
1/4 c. dark Jamaican Rum or 2 tsp. rum extract
1/4 tsp. coconut extract
1 can (20 oz.) Dole crushed pineapple
1 tbsp. cornstarch

Prepare Coconut Crust. Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened.

Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight.

In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over cheesecake. Serves 8-10.

Coconut Crust: Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.