PREPARE crumb crust with the addition of coconut and ginger. Press evenly into bottom and 1-inch (2.5cm) up sides of 9-inch (23cm) springform pan or pie plate. Chill.

MIX cottage cheese in food processor or mixer until smooth. Add cream cheese and blend well, then add sugar, eggs and lemon rind, mixing well. Drain pineapple, reserving 1/4 cup (50mL) juices. Stir 1/2 cup (125mL) pineapple into cheese mixture (reserve remaining pineapple garnish). Pour into preapred pan. Bake at 325°F (160°C) for about 35 to 40 minutes or until set. Cool to room temperature.

COMBINE corn starch, lemon juice and reserved pineapple juice in small saucepan.

COOK and stir over medium heat until mixture comes to a boil and is thickened. Cool slightly.

DECORATE top of cheesecake with reserved pineapple and kiwi fruit; brush with glaze.

CHILL until set.