2 1/2 (8 oz.) bars cream cheese
1 pt. sour cream
1 1/2 c. sugar
1 lb. cottage cheese
1/4 lb. sweet butter
10 oz. can crushed pineapple
4 eggs, slightly beaten
3 level tbsp. flour and cornstarch
Juice of 1/2 lemon
1 tsp. vanilla

Thicken pineapple with 2 tablespoons of cornstarch and 3 tablespoons sugar; stir well and put on low flame until thickened, about 10-15 minutes. Set aside to cool.

Crust for bottom: 1 level cup of flour, 1 teaspoon baking powder, 2 tablespoons sugar; stir and add 2 tablespoons butter. Mix well and add one beaten egg. Form into ball and flatten on bottom of 9 x 13 inch spring pan. Grease and flour side of pan. Set aside.

In a large bowl of mixmaster beat the cottage cheese on number 8. Add sugar, chunks of cream cheese, lemon juice, flour and cornstarch, and slightly beaten eggs and vanilla; mix well and then add melted butter. Lower speed to number 2 and add sour cream slowly until blended. Put cooled pineapple on crust. Add cheese mixture and bake at 350-375 degrees for 1 hour until golden brown. Shut oven and let cake cool in oven for 2 hours.