2 c. flour
2/3 c. butter
1/2 c. finely chopped almonds
1/2 c. powdered sugar

Combine ingredients and press into a 13 x 9 or 12 x 7 baking dish. Bake at 350 degrees for 15 to 20 minutes. 1/2 c. sugar 2/3 c. unsweetened pineapple juice 1 can crushed pineapple 1/4 c. flour 1/4 c. sugar 1/2 c. whipping cream 2 eggs

Beat cream cheese, 1/2 cup sugar and eggs. Stir in pineapple juice. Pour over hot crust and bake until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in a medium saucepan. Drain crushed pineapple and reserve 1 cup. Stir in juice and heat to a boil. Remove from heat, stir in crushed pineapple and let cool. Beat whipping cream to a stiff peak and fold into pineapple mixture. Spread over cheesecake and chill until firm.