Coconut Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter
Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter. Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.
Filling
: 2 envelopes unflavored gelatin
1/2 cup sugar
1 5 ounce can pineapple juice
3 eggs, separated
3 8 ounce packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract
1/4 teaspoon coconut extract
1 20 ounce can crushed pineapple
1 tablespoon cornstarch
Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves, about 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 tablespoons sugar and cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over cheesecake. Serves 8 to 10.
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