Pina colada cheesecake

I just had a craving for something like this. 

Crust:

about 2 cups of crushed Nilla wafers
6 tsp of margarine, melted
1 cup flaked coconut
(I put the dry coconut in the blender, I rather have smaller pieces)

Filling:

3 packages (8oz ea) of cream cheese
3/4 cup sugar
3/4 coconut flavored coffee creamer (I used Almond joy flavor)
       *If you don't have any you can use coconut cream, or
        a can of sweetened condensed mils and coconut extract.
2 tbsp of rum  (or a tsp of rum extract)
3 eggs

Topping:

1 large can of crushed pineapple (20 oz)
3 tbsp corn starch
3/4 cup of brown sugar (or to your taste)
1 tbsp vanilla extract

Take out a 9" spring form pan.  Take long strips of foil and fold in half to surround pan with.  Make sure it is wrapped around the pan securely covering the sides and about 1/2 inch or an inch underneath.

In a small bowl combine cookie crumbs, margarine and coconut.  Press onto the bottom of the spring form pan and about 1/2 inch of the sides. 

Place in 325 degree oven for about 8 minutes until lightly browned.  Take it out when done and st aside to cool.

While the crust is in the oven, in a large bowl, place the cream cheese, eggs, creamed, sugar.  Mix until it looks kind of even smooth.  It doesn't have to be perfect, I had a few tiny lumps in there.

Pour into pan and bake at 325 degrees for about 1 hour 30 minutes.  Check at that time.  mine took almost 2 hours.  to check the cheesecake, the top should be light golden in color.  and when you shake it gently, it shouldn't look shaky and watery in the center. 
Once you take out the cheesecake, use a wet butter knife to gently go around the edges, and let the cake cool.

While it cools, put the pineapple in a pot, with juice and all don't strain it.  Put it on the stove on low to medium heat.  Add the corn starch before it heats up.  mix in the brown sugar and vanilla.  Stir constantly until boiling.  Boil for about one or 2 minutes while stirring to prevent lumps.  Taste to make sure you like how sweet it is or adjust sugar.

Let it cool a bit.  Once it is warm, pour onto the cooling cheesecake.  Let the whole thing cool.   When cold put in the refrigerator. 

NOTE:
You are not supposed to spray the pan with Pam.  I should have, the sides got stuck to the pan a bit, so it looks crumbly.  It will taste good anyway, but if you want to make sure it looks smoother than this, spray, spray away!