Pineapple Mac Nut Cheesecake

--BARB DAY

-- 20 oz Pineapple; crushed, canned,

- unsweetened, undrained 1 1/2 c Vanilla wafer crumbs

1/4 c Unsalted butter; plus two

- tablespoons, melted 1/4 c Brown sugar; firmly packed,

1 ts Vanilla extract

1 Egg white; lightly beaten

16 oz Cream cheese; softened

2/3 c Sugar

4 Eggs

1/4 c Light rum

1 ts Vanilla extract

12 oz Coconut; grated

1/2 c Macadamia nuts; chopped

16 oz Sour cream

1/4 c Sugar; plus 2 tablespoons

1 tb Light rum

Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and juice aside. Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla extract; stir well. Firmly press the crumb mixture on the bottom of a 10" springform pan. Brush with egg white; bake at 350 degrees F. for 10 minutes. Set aside. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/4 cup rum and 1 teaspoon vanilla extract. Fold in reserved pineapple, coconut and macadamia nuts. Pour batter into prepared pan. Bake at 350 degrees F. for one hour. Remove cheesecake from oven; increase oven temperature to 450 degrees F. Beat sour cream at medium speed 2 minutes. Add reserved pineapple juice, 1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute. Spread mixture on top of cheesecake. Bake at 450 degrees F. for 5 minutes. Turn oven off. Partially open oven door and let cheesecake cool in oven for 1 hour. Let cool to room temperature in pan on a wire rack; chill at least 2 hours. Carefully remove sides of springform pan.