Pina Colada Cheesecake
1-1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter
2 envelopes unflavored gelatin
1/2 cup sugar
1 can (5 oz.) pineapple juice
3 eggs, separated
3 pkgs. (8 oz. each) cream cheese, softened
1/4 cup dark Jamaican rum or 2 tsp. rum extract
1/4 teaspoon coconut extract
1 can (20 oz.) crushed pineapple
1 tablespoon cornstarch
Coconut Crust: 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: 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.