Coconut Crust (see below)
2 envelopes  unflavored gelatin
Sugar
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
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 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.

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