CRUST:

2/3 c. whole wheat flour
2 tbsp. honey
1/3 c. wheat germ
2 tsp. oil
1 egg yolks
2 tsp. water, if needed
Grated rind of one lemon

Blend all the ingredients together. Pat to cover bottom and sides of a 10 inch pan. Bake in a preheated 350 degree oven 5 minutes.

FILLING:

2 eggs plus 1 egg yolk
3 tbsp. yogurt cheese (kefir)
14 oz. tofu
1/4 c. honey
2 tbsp. lemon juice
1 tsp. vanilla
2 egg whites, beaten stiffly

Combine the two eggs plus yolk, kefir, tofu, honey, lemon juice and vanilla. Whirl the mixture in the blender or food processor until smooth. Fold in the egg whites. Pour the filling into the prepared crust and bake at 350 degrees 45 minutes, or until lightly browned. Let cool. Cake will fall as it cools.

PINEAPPLE TOPPING FOR CHEESECAKE
1 c. pineapple juice
1 tbsp. plus 1 tsp. agar flakes
2 c. crushed fresh pineapple

Heat the pineapple juice with the agar flakes to boiling. Stir a minute or two to dissolve. Let cook until thick but still liquid. Stir in the crushed pineapple. Using a slotted spoon, mount the pineapple onto the cooled cheesecake. Cool thoroughly before serving.