Dole's Pina Colada Cheesecake

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.