Filling:

2 envelopes (1 tbsp each) unflavored gelatin

3/4 cup sugar

1 can (6 oz) pineapple juice

3 eggs, seperated

3 large packages (8 oz each) cream cheese, softened

1/4 cup dark Jamaican rum (or 2 tbsp rum extract)

1/4 tsp coconut extract

Topping:

2 cans (8 oz) crushed pineapple in syrup

2 tbsp sugar

1 tbsp cornstarch

Coconut Crust:

1 1/2 cups vanilla wafer crumbs

1 cup flaked sweetened coconut

1/3 cup butter or margarine, melted

* Crust: Combine ingredients. Mix well. Press mixture evenly over bottom and up sides of an 8 or 9 inch pan. Chill. Fill.

* Filling: Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissloves. Remove from heat.

In large bowl, beat egg yolks well. Gradually beat hot gelatin mixture into egg yolks. Let cool.

In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin is consistency of unbeaten egg whites, remove from refrigerator.

In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 tbsp at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.

* Topping: Combine ingredients in saucepan. Stir until cornstarch dissloves. Cook over medium heat; stirring until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.