4 (8 oz.) cream cheese
3 eggs
1 1/2 c. sugar
8 oz. sour cream
1 tsp. vanilla

Beat cream cheese and sour cream at high speed until light and fluffy; gradually add sugar; add eggs one at a time, beating well after each. Add vanilla. Gently spoon batter in prepared crust. Set cake pan on cookie sheet and bake at 350 degrees for 40 minutes; turn oven off; leave door slightly opened; leave cake in oven for 30 minutes. Cool on wire rack; cover and chill about 8 hours. Remove sides of pan. Prepare topping; let cool; spread on top of cake.

PINEAPPLE TOPPING:

1 c. sugar
1/3 c. cornstarch
20 oz. can crushed pineapple

Drain pineapple; reserve juice. Mix sugar and cornstarch; gradually add all juice (1 cup plus) to sugar mixture. Blend well in saucepan. Cook on medium stirring constantly until thick and bubbly; cook 1 minute more. Cool and top cake.

GRAHAM CRACKER CRUST:

2 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar

Combine ingredients and stir well. Firmly press mixture evenly on bottom and 1 inch up sides of 10 inch springform pan. Bake at 350 degrees for 5 minutes.