1 1/2 c. vanilla wafer OR graham cracker crumbs
1/2 c. flaked coconut (optional)
3 tbsp. butter, melted
1 (8 oz.) can crushed pineapple
3 (8 oz.) pkg. cream cheese, softened
3 eggs
1 c. sugar
1 c. sour cream
3 tbsp. dark rum
2 tsp. coconut extract

TOPPING:

1 (20 oz.) can undrained crushed pineapple
1/2 c. sugar
1 tbsp. dark rum
1 tbsp. cornstarch

Heat oven to 350 degrees.

In medium bowl, combine cookie crumbs, coconut and butter. Press into bottom and sides of 9 inch springform pan. Bake 10 minutes; then cool. Drain pineapple. In large bowl, beat cream cheese, eggs, and sugar. Stir in pineapple, sour cream, run and coconut extract into cream mixture. Pour into crust. Bake in preheated oven 50 to 55 minutes or until set. Cool to room temperature then refrigerate until chilled. Mean while, prepare topping:

In saucepan, combine undrained pineapple, sugar, rum and cornstarch. Cook, stirring constantly until thickened and clear. Cool. Spread topping over cheesecake just before serving. Makes 16 servings.