Ingredients
1¼cupsvanilla wafer crumbs
1cupflaked coconut,toasted
½cupbutter or margarine,melted
6ozpineapple juice
¼ozunflavored gelatin
24ozcream cheese,softened
¾cupsugar
¼cupdark jamaican rum
¾tspcoconut extract,or vanilla extract
2cupsfrozen non dairy whipped topping,thawed
1cancrushed pineapple
1tbspcornstarch
2tbspsugar
1tspflaked coconut,toasted
Preparation
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin.
Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
Beat together cream cheese and ¾ cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended.
Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping.
Spoon into prepared crust. Chill 6 hours or overnight until set.
Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill.
Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.
