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Place half of the vanilla wafers into a food processor; finely grind or place them in zip top bag and finely crush with a rolling pin. You will need 2 cups cookie crumbs, add additional vanilla wafers to food processor if needed.
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Mix vanilla wafer crumbs with melted butter and sugar until well combined.
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Press the mixture into the bottom of 6 (8 ounce) mason jars and place in the fridge to chill for at least 2 hours.
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In an electric mixer beat cream cheese until smooth.
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Add condensed milk a little at a time, scraping the sides of the bowl as necessary.
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Beat in the lemon juice and vanilla.
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Evenly divide cheesecake batter between the 6 mason jars. Return to the fridge to chill for 4-6 hours or overnight.
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In a medium saucepan combine pineapple, sugar, rum and cornstarch.
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Bring to a boil, stirring occasionally until sauce thickens. Remove from heat and allow to cool. Spoon topping over chilled cheesecakes. Garnish with toasted coconut and seal with lid. Place in a cooler, serve chilled.