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

CRUST:

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

CRUST: Mix ingredients in bowl until crumbly with fork. Press firmly and evenly in bottom of ungreased 9"x13" pan. Bake until set 15 to 20 minutes at 350 degrees.

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 over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.