1/3 c. butter
1/3 c. brown sugar
1 c. all-purpose flour

In 1 quart bowl cut butter in chunks. Mix low speed then beat medium speed. Scrape sides of bowl until well mixed, about 1 minute. Reserve 1/2 cup crumb mix for topping.

Press remainder of crumb mix into 8 inch square pan - bake in center of oven at 350 degrees for 10-12 minutes.

Prepare filling. In 1 quart bowl beat cream cheese (8 ounces), 1/2 cup sugar and 1 egg at medium speed until fluffy - 1 to 2 minutes. Stir in 1/2 cup crushed pineapple, drained. Spread over baked crust.

Sprinkle remaining crumb mix on top. Continue baking 18-20 minutes until filling is set on top and lightly browned. Store overnight in refrigerator.