1 cup flaked sweetened coconut
⅓ cup butter, melted
¾ cup sugar
2 envelopes unflavored gelatin
3 eggs
1-6oz can pineapple juice
¼ tsp coconut extract
3-8oz pkgs cream cheese
2 tsp rum extract
1 tbsp cornstarch
2-8oz cans crushed pineapple
2 tbsp sugar
Combine
vanilla wafer crumbs, coconut and butter.
Mix well and press into the bottoms and sides of an 8 or 9 inch pan. Set aside to chill. Mix gelatin and ½ cup sugar in a
saucepan. Let stand until gelatin has
softened. Place over low heat stirring
until gelatin dissolves. Remove from
heat. In a large bowl, beat egg yolks well.
Gradually beat hot gelatin mixture into egg yolks, careful not to curdle
eggs. Let
cool. In another bowl, beat cream cheese until fluffy.
Add to gelatin mixture and beat until well blended. Stir in rum extract and coconut extract. Set mixture in fridge to chill. Stir frequently as mixture thickens. In a large bowl beat egg whites until
foamy. While beating add remaining ¼ cup
sugar until whites hold stiff peaks.
Fold egg whites into partially thickened gelatin mixture and turn into
the crust. Chill for 6 hours. Mix pineapple, cornstarch and sugar in a saucepan until boiling and
slightly thickened. Chill and spoon over
the chilled cheesecake before serving.
