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

Combine all ingredients for coconut crust. Mix well. Press mixture evenly over bottom and up sides of an 8 or 9 inch spring form pan. Chill until ready to fill.

FILLING:

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

TOPPING:

1 (20 oz.) can Dole crushed pineapple in syrup
2 tbsp. sugar
1 tbsp. cornstarch

To make filling mix gelatin and 1/2 cup sugar in a saucepan. Add pineapple juice. Let stand for 5 minutes or 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 mixture into egg yolks. Let mixture cool.

In a 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, or set bowl in ice water to chill. Stir frequently as mixture thickens. When gelatin mixture is the consistency of unbeaten egg whites, remove from refrigerator or ice water.

In a large bowl, beat egg whites until foamy. Continuing to beat, 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.

In a saucepan, combine all topping ingredients. Stir until cornstarch is dissolved. Cook over medium heat, stirring until sauce boils and thickens slightly. Chill; spoon over top of cheesecake. Serves 10.

It's a little work, but well worth the effort.