Dole's Piña Colada Cheesecake

Contributed by Catsrecipes Y-Group
 * Source: Old Magazine Clipping
 * 8 – 10 Servings

Crust

 * 1½ cups vanilla wafer crumbs
 * 1 cup flaked coconut
 * ⅓ cup melted butter

Filling

 * 2 envelopes unflavored gelatin
 * ¾ cup sugar
 * 1 (6-oz) can Dole ® pineapple juice
 * 3 eggs, separated
 * 3 (8-oz) pkg cream cheese, softened
 * ¼ cup dark Jamaican rum
 * ¼ cup coconut extract
 * 1 (20-oz) can Dole ® crushed pineapple
 * 2 tbsp sugar
 * 1 tbsp cornstarch

Crust

 * 1) Mix vanilla wafer crumbs with flaked coconut.
 * 2) Stir in melted butter.
 * 3) Press on bottom and side of 8" – 9" spring-form pan.
 * 4) Chill until ready to use.

Filling

 * 1) Mix gelatin and ½ cup sugar in saucepan.
 * 2) Add pineapple juice. Let stand 1 minute.
 * 3) Heat on low until gelatin dissolves, 5 minutes. Remover from heat.
 * 4) Add egg yolks, 1 at a time, beat well after each addition. Cool slightly.
 * 5) Beat cream cheese until fluffy.
 * 6) Blend in gelatin mixture with rum and coconut extract.
 * 7) Chill quickly be setting mixture over bowl of ice water; stir until slightly thickened.
 * 8) Beat egg whites until foamy.
 * 9) Gradually add ¼ cup sugar, beating until stiff peaks form.
 * 10) Fold in gelatin mixture. Turn into prepared crust.
 * 11) Refrigerate overnight.
 * 12) In saucepan, combine undrained pineapple with 2 tbsp sugar and cornstarch.
 * 13) Cook, stirring until mixture boils and thickens. Cool.
 * 14) Spoon over cheesecake.