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