Mix 1 1/2 cup vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press into bottom of 8 to 9 inch springform pan. Chill until ready to use.

2 envelopes unflavored gelatin
1/2 c. sugar
1 (6 oz.) can pineapple juice
3 eggs, separated
3 pkg. (8 oz. each) softened cream cheese
1/4 c. dark Jamacian rum
1/4 tsp. coconut extract
1 (20 oz.) can crushed pineapple, undrained
1 tbsp. corn starch

Mix gelatin and sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves - 5 minutes. Remove from heat, add egg yolks, one at a time. Beat after each. Cool slightly. Beat cream cheeses until fluffy. Blend in gelatin mixture, rum and coconut extract.

Chill quickly by setting in ice water until slightly thickened. Beat egg whites with sugar until stiff peaks. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In saucepan combine pineapple with 2 tablespoons sugar and corn starch. Cook stirring until boils and thickens. Spoon over cheese cake. Serves 8 to 10.