#2003 - Pina Colada Cheesecake

(by Shirley McNevich)

2 envelopes Knox unflavored gelatin
1/2 cup white sugar + 1/4 cup white sugar
1 - 6oz. can Dole pineapple juice
3 eggs
3 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla OR rum extract
1/4 tsp. coconut extract
Topping: 2 - 8oz. Dole crushed pineapple (do NOT drain); 2 TBSP white sugar; 1 TBSP cornstarch
Crust: 1 1/2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut; 1/3 cup butter (melted)

In a bowl add Nilla wafer crumbs, coconut and melted butter--stir. Press the mixture into the bottom and up the sides of 9" pie pan. Refrigerate the crust until cold. Batter: in a saucepan over low heat add unflavored gelatin, 1/2 cup white sugar and 6oz. pineapple juice--cook/stir until gelatin dissolves. Remove from heat. In a bowl add 3 egg yolks--beat with a whisk. Add hot gelatin mixture to the beaten egg yolks--stir, then cool to room temperature. In a mixer add cream cheese--beat. Add gelatin mixture--beat. Add vanilla OR rum extract--beat. Add coconut extract--beat. In a mixer add 3 egg whites and 1/4 cup white sugar--beat until stiff. Add egg white mixture to the cream cheese mixture--stir until mixed. Pour the whole batter into the cold crust--refrigerate overnight. The next day--in a saucepan add crushed pineapple and its syrup, white sugar and cornstarch--stir until cornstarch dissolves. Place saucepan over medium heat--cook/stir until sauce boils and gets thick. Cool completely. Spread the pineapple mixture over the top of the cold cheesecake.