1 c. graham cracker crumbs
1 1/2 tbsp. brown sugar
1 tsp. vanilla
3 tbsp. butter, melted
2 tbsp. rum

FILLING:

3 c. creamed cottage cheese
1 can crushed pineapple
2 env. unflavored gelatin
1/2 c. sugar
2 eggs, separated
2 tbsp. rum
1 tsp. coconut flavoring
1 tbsp. lemon juice
1/4 c. sugar
4 tbsp. shredded coconut

Combine crust ingredients with a fork. Press into bottom of 9 inch springform pan. Chill 30 minutes.

Drain pineapple, reserving syrup. In a saucepan, combine 3/4 cup pineapple syrup, gelatin and 1/2 cup sugar. Stir over medium heat until sugar dissolves. Beat egg yolks and stir into gelatin mixture. Cook in a double boiler over simmering water for 5 minutes or until thickened. Remove from heat. Stir in rum, coconut flavoring, lemon juice and pineapple. Mix well. Set aside to cool.

Press cottage cheese through a sieve, or whirl in a food processor; stir gelatin mixture into cottage cheese. Refrigerate until mixture sets, stirring occasionally.

Whisk egg white until stiff, gradually adding 1/4 cup sugar. Fold egg white into cheese mixture. Whip cream and fold into mixture. Spoon into graham cracker crust, chill several hours and garnish with coconut when ready to serve.