Pina Colada Cheesecake
By: Anonymous
Published: Monday, November 30, 2009 - 4:38pm

Ingredients




2 env unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 packages lrg  (8 oz) cream cheese
1/4 cup dark Jamaican rum
1/4 teaspoon coconut extract
2 inches can (8 oz) crushed pinapple  syrup
2 tablespoons sugar
1 tablespoon cornstarch
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
 cup butter, melted

Preparation

1 Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill. 2 Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool. 3 In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. 4 Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator. 5 In large bowl, beat egg whites until foamy. While beating, add remining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. 6 Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight. 7 Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.