FILLING:

2 env. (tbsp. each) 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 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. butter, melted

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

FILLING: 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 has dissolved. Remove from 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; 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. While beating, add remaining 1/4 cup 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: Combine ingredients in saucepan, stir until cornstarch dissolves. Cook over medium heat, stirring until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake. Serves 10.