CRUST:

1 1/2 c. vanilla wafer crumbs
1 c. flaked coconut
1/3 c. butter, melted

Combine ingredients. Press mixture evenly over bottom and up sides of 8 or 9-inch springform pan. Chill.

FILLING:

2 envelopes unflavored gelatin (Knox)
1/2 c. sugar, divided
1 can pineapple juice
3 eggs, separated
3 (8 oz.) pkg. cream cheese, softened
1/4 c. rum

Mix gelatin and 1/4 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat, stirring until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixture into egg yolks. Let cool.

In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture, beat until well blended. Stir in rum. Refrigerate to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.

In large bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Fold into crust. Refrigerate at least 6 hours.

TOPPING:

2 (8 oz.) cans crushed pineapple
2 tbsp. sugar
1 tbsp. cornstarch

Mix together and spread over cheesecake.