----------------------------------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.