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

Mix all in a medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased pan. Bake in 350 degree oven until set, 15 or 20 minutes.

FILLING FOR CHEESE CAKE:

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. juice)
1/2 c. Cool Whip

Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake until center is set, about 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Remove from heat. Fold in pineapple. Cool completely. Fold Cool Whip onto pineapple mixture. Spread carefully over dessert. Refrigerate until firm. Cut into squares.