Tropical Piña Colada Cheesecake

Combine the crumbs, shredded coconut, and softened butter in a medium-sized bowl. Use your hands or a spoon to press the mixture evenly onto the bottom and sides of a 9-inch springform pan. Refrigerate until firm.

Next, pour the juice into a small saucepan and sprinkle the gelatin over it. Allow the gelatin to soften for 5 minutes, then cook and stir over medium heat until it dissolves completely. Remove the saucepan from the heat and set it aside.

In a large bowl, use an electric mixer to beat together the cream cheese and 3/4 cup of granulated sugar until smooth. Continue beating until well combined, then add the softened gelatin mixture and beat until fully incorporated. Add the rum extract and coconut extract, beating until smooth and well blended. Finally, gently fold in the whipped topping.

Spoon this mixture into the prepared crust and refrigerate for 6 hours or overnight until set.

To prepare the pineapple sauce, combine the undrained pineapple rings, cornstarch, and remaining 2 tablespoons of granulated sugar in a small saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens slightly. Refrigerate until chilled.

Spoon this pineapple sauce over the top of the cheesecake before serving, and garnish with additional toasted coconut flakes if desired.