Dole's Piña Colada Cheesecake

Ingredients:

Coconut Crust (see below)

2 envelopes unflavored gelatin

3/4c 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

Instructions:

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.