Coconut Crust (see below)
 2 envelopes  unflavored gelatin
 1 can        (6 oz.) Dole Pineapple Juice
 3            eggs, separated
 3 packages   (8 oz. each) cream cheese, softened
 1/4 cup      dark Jamaican Rum OR 2 tsp. rum extract
 1/4 tsp      coconut extract
 1 can        (20 oz.) Dole Crushed Pineapple
 1 tbsp       cornstarch
 Prepare Coconut Crust (see below).
 Mix gelatin and 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
 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
 In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
 cornstarch.  Cook, stirring until boils and 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 and sides of 8 or 9-inch
 springform pan.  Chill until ready to use.