Pineapple Cheesecake GRAHAM-CRACKER CRUST 2 cups graham-cracker crumbs (1-1/2 packages)
2 tablespoons granulated sugar
4 ounces butter (one stick), melted
1 20-ounce can crushed pineapple (without sugar)
1 pound cream cheese
2/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla
PINEAPPLE CREAM TOPPING
2 cups (one pint) sour cream
2 tablespoons pineapple juice
3 tablespoons granulated sugar
Preheat oven to 375 degrees F. To make crust, combine cracker crumbs and sugar. Stir in melted cooled butter and press into bottom and up the sides of 9-inch springform pan. Set aside.
Drain pineapple thoroughly, pressing to remove as much liquid as possible. Reserve 2 tablespoons of juice for the topping. Beat the cream cheese until smooth. Add sugar, eggs (one at a time), until creamy. Stir in vanilla and pineapple. Pour into graham-cracker lined pan. Bake in center of oven for 1 hour.
Meanwhile, combine the ingredients for the topping. Set aside. After one hour of baking, remove cake from oven. Increase oven temperature to 450 degrees F. Pour topping mixture over the cake and return to oven for 5 minutes.
Turn off oven, and leave door ajar to let cheesecake cool in oven for one hour. Cool to room temperature, then chill well. Serves 10.