Coconut Crust
2    Envelopes unflavored
Gelatin
Sugar
1 cn (6 oz.) Dole Pineapple
Juice
3    Eggs, separated
3    Packs (8 oz. each) cream
Cheese, softened
1/4 c  Dark Jamaican Rum
OR 2 tsp. rum extract
1/4 ts Coconut extract
1 cn (20 oz.) Dole Crushed
Pineapple
1 tb Cornstarch

Prepare Coconut Crust (see below). Mix gelatin & 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 Tbls. sugar and cornstarch. Cook, stirring
until boils & 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 & sides of 8
or 9-inch springform pan. Chill until ready to use.