CHOCOLATE CRUMB CRUST:

24 oreos, crushed
1/4 c. butter, melted

Mix together and press into springform 9 inch pan. Set aside.

FILLING:

8 oz. cream cheese, softened
1 1/4 c. sugar
1/2 tsp. grated lemon peel
15 1/4 oz. can crushed pineapple in own juice
8 oz. can pineapple tidbits
2 env. unflavored gelatin
2 1/4 c. whipping cream, whipped

Drain pineapple juice into sauce pan. Sprinkle gelatin over juice. Place over low heat and stir until gelatin is dissolved. Blend cream cheese with sugar and lemon peel. Add crushed pineapple to mixture. Add gelatin to mixture. Thoroughly fold in whipping cream. Pour over crust. Chill at least 5 hours or overnight. Remove sides and garnish with mint or cookie crumbs or pineapple tidbits.