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

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixture into egg yolks. Let cool.

In large bowl beat egg whites until foamy. While beating add remaining 1/4 cup of sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.

TOPPING:

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

Combine topping ingredients in saucepan. Stir until cornstarch dissolves Cook over medium heat, stirring until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheese cake. Serves 10.

COCONUT CRUST:

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

Combine crust ingredients. Mix well. Press mixture evenly over bottom and up sides of an 8 or 9 inch pan. Chill. Fill.