Title: Dole's Pina Colada Cheesecake
Categories: Cheesecake
Yield: 4 Servings

		Coconut Crust
2		Envelopes
		Sugar
1	cn	(6 oz.) Dole pineapple
		Juice
3		Eggs -- separated
3	pk	(8 oz. each) cream cheese
		Softened
1/4	c	Dark Jamaican Rum or 2 tsp.
		Rum extract
1/4	ts	Coconut extract
1	cn	(20 oz.) Dole crushed
		Pineapple
1	tb	Cornstarch
		Unflavored gelatin

Prepare Coconut Crust. 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 8-10.

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.

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