1 can (20 oz.) DOLE Crushed Pineapple, undrained
2 tablespoons sugar
1 tablespoon rum (optional)
1 tablespoon cornstarch
Toasted flaked coconut (optional)
Combine undrained pineapple, 2 tablespoons sugar, 1 tablespoon rum (optional) and cornstarch in medium saucepan. Bring to a boil, stirring occasionally until sauce thickens. Spread topping over cheesecake, before serving. Garnish with toasted coconut, if desired.