2 c. graham cracker crumbs
1 1/2 tbsp. sugar
3 (8 oz.) pkg. cream cheese, softened
4 eggs
1 tbsp. lemon juice
1/4 c. sugar
1/2 c. pecans, chopped
1/2 tsp. vanilla extract
1 (8 oz.) crushed pineapple
3 tbsp. butter, melted
1 tsp. grated lemon rind
1 1/2 c. commercial sour cream

Combine graham cracker crumbs, nuts, 1 1/2 tablespoons sugar and butter; mix well. Press into bottom and half way up sides of 10 inch spring form pan; set aside. Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each. Drain pineapple, reserving 1/4 cup liquid. Stir pineapple, lemon juice, and lemon rind into cheese mixture; spoon into crust. Bake cheesecake at 325 degrees for 1 hour and 15 minutes or until set. Cool thoroughly. Combine reserved pineapple liquid and 1/4 cup sugar; cook over medium heat until sugar dissolves and mixture begins to thicken. Cool thoroughly. Stir in sour cream and vanilla. Spread sauce over top cheesecake. Chill well before serving.