1 1/4 c vanilla wafer crumbs
1 c coconut (toasted)
1/2 c margarine (melted)
1 (6 ounce) can pineapple juice
1 envelope unflavored gelatin
3 (8 ounce) packages cream cheese (softened)
3/4 c sugar
1/4 c dark rum
3/4 t coconut extract
2 c Cool Whip (thawed)
1 (20 ounce) can crushed pineapple
1 T cornstarch
2 T sugar
toasted flaked coconut
In bowl combine crumbs, coconut and butter. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
In a small saucepan sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
In large bowl beat together cream cheese and 3/4 cup sugar until smooth. Beat in gelatin mixture until blended. Beat in rum and coconut extract until smooth. Gently fold in Cool Whip. Spoon into prepared crust. Chill overnight until set.
Combine undrained pineapple, cornstarch and remaining 2 T sugar in small saucepan. Stir continually, heat mixture over medium heat until it boils and slightly thickens. Chill and spoon over top of cheesecake before serving. Garnish with additional toasted coconut.
