FILLING:

2 env. unflavored gelatin
3/4 c. sugar
1 (6 oz.) can pineapple juice
3 eggs, separated
3 (8 oz.) pkgs. cream cheese
1/4 c. dark Jamaican rum (or 2 tsp. rum extract)
1/4 tsp. coconut extract

TOPPING:

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

COCONUT CRUST:

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

CRUST: Combine ingredients; mix well. Press mixture evenly over bottom and up sides of 8" or 9" springform pan. Chill.

FILLING: Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin is softened. Place over low heat, stir until gelatin is softened. Place over low 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, or rum extract and coconut extract. Refrigerate gelatin mixture 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. Add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Fold egg whites into thickened gelatin. Turn into crust. Refrigerate 6 hours or overnight.

TOPPING: Combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring until sauce boils and thickens slightly. Spoon over top of cheese cake.