Pineapple Mac Nut Cheesecake

• 20 ounces pineapple, canned with juice crushed, canned, unsweetened, undrained
• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup butter unsalted
• 1/4 cup brown sugar firmly packed
• 1 teaspoon vanilla extract
• 1 each egg whites lightly beaten
• 16 ounces cream cheese softened
• 23 cup sugar
• 4 large eggs
• 1/4 cup light rum
• 1 teaspoon vanilla extract
• 12 ounces coconut grated
• 1/2 cup macadamia nuts
• 16 ounces sour cream
• 1/4 cup sugar plus 2 tablespoons
• 1 tablespoon light rum

1. Drain the pineapple, reserving 1/4 cup of the juice.
2. Set pineapple and juice aside.
3. Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla extract; stir well.
4. Firmly press the crumb mixture on the bottom of a 10 inch springform pan.
5. Brush with egg white; bake at 350F (180C).
6. for 10 minutes.
7. Set aside.
8. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 23 cup sugar, beating well.
9. Add eggs, one at a time, beating well after each addition.
10. Stir in 1/4 cup rum and 1 teaspoon vanilla extract.
11. Fold in reserved pineapple, coconut and macadamia nuts.
12. Pour batter into prepared pan.
13. Bake at 350F (180C).
14. for one hour.
15. Remove cheesecake from oven; increase oven temperature to 450F (230C).
16. Beat sour cream at medium speed 2 minutes.
17. Add reserved pineapple juice, 1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute.
18. Spread mixture on top of cheesecake.
19. Bake at 450F (230C) for 5 minutes.
20. Turn oven off.
21. Partially open oven door and let cheesecake cool in oven for 1 hour.
22. Let cool to room temperature in pan on a wire rack; chill at least 2 hours.
23. Carefully remove sides of springform pan.

pineapple, vanilla wafer crumbs, butter, brown sugar, vanilla, egg whites, cream cheese, sugar, eggs, light rum, vanilla, coconut, nuts, sour cream, sugar, light rum

Taken from recipeland.com/recipe/v/pineapple-mac-nut-cheesecake-44542 (may not work)