Pineapple Cheesecake

1. 1

   Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.

2. 2

   Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min.

3. 3

   Cook on low heat 3 min.

4. 4

   or until gelatine is completely dissolved, stirring occasionally.

5. 5

   Beat cream cheese and sugar in large bowl with mixer until blended.

6. 6

   Gradually beat in gelatine mixture until blended.

7. 7

   Refrigerate 30 min.

8. 8

   or until slightly thickened.

9. 9

   Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust.

10. 10

    Refrigerate 5 hours.

No additional tips available.