Coconut crust
2 env. unflavored gelatin
Sugar
1 (6 oz.) can Dole pineapple juice
3 eggs, separated
3 (8 oz.) pkgs. cream cheese, softened
1/4 c. dark Jamaican rum or 2 tsp. rum extract
1/4 tsp. coconut extract
1 (20 oz.) can Dole crushed pineapple
1 tbsp. cornstarch

Prepare coconut crust. Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over cheesecake. Serves 8 to 10.

COCONUT CRUST: Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press in bottom and sides of 8" or 9" springform pan. Chill until ready to use.