2 c. graham cracker crumbs
1 1/2 tbsp. sugar
1/2 stick melted butter

Combine and work until mixture resembled coarse crumbs. Press into bottom and halfway up sides of a large 10-inch springform pan; set aside. 1 c. sugar 4 eggs 1 (8 1/4 oz.) can crushed pineapple 1 tbsp. grated lemon rind 1/4 c. sugar 1 1/2 c. commercial sour cream 1 tsp. vanilla extract 1 tbsp. lemon juice

Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually add sugar and beat well. Add eggs one at a time, beating well after each addition. Drain pineapple, reserving 1/4 cup liquid. Stir pineapple, lemon juice, and lemon rind into cheese mixture; soon into prepared crust. Bake cheesecake at 325 degrees for 1 hour and 15 minutes or until set. Cool thoroughly.

Combine reserved pineapple juice and 1/4 cup sugar; cook over medium heat until sugar dissolved and mixture begins to thicken. Cool thoroughly. Stir in sour cream and vanilla. Spread sauce over cooled cheesecake; chill well before serving.