1 1/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
3 tbsp. flour
2 eggs
1 c. sour cream
1 1/2 tsp. vanilla
1 (14 oz.) can sliced pineapple
2 tbsp. butter
1 1/2 tbsp. cornstarch
1 1/2 tbsp. sugar
1 tsp. grated lemon rind
Combine crumbs, sugar, and melted butter. Press into bottom of 9-inch
springform pan. Bake at 325 degrees for 10 minutes. Set aside.

Blend cream cheese, sugar, and flour. Add eggs, one at a time, mixing well after each addition. Stir in sour cream and vanilla and pour over crust. Bake at 325 degrees approximately 1 hour. Cool completely before removing rim of pan.

Combine pineapple juice, 2 tablespoons butter, cornstarch, sugar and lemon rind. Cook until thickened and clear while stirring. Cool. Arrange pineapple on cake and drizzle sauce over. Chill. (Can use canned cherry, blueberry, etc. pie filling for topping instead of pineapple. Omit these directions if using canned topping.) Serves 12.