Instructions: 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.

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