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

Combine graham cracker crumbs, 1 1/2 tablespoons sugar and butter; mix well.

Press in bottom and 1/2 way up sides of 10" spring form pan. Set aside.

Beat cream cheese at medium speed until light and fluffy. Gradually add 1 cup sugar; beat well. Add eggs one at a time, beat well. Drain pineapple. Save 1/4 cup liquid. Stir pineapple, lemon juice, and rind into cheese mixture; spoon into crust and bake at 325 degrees for 1 hour and 15 minutes or until set.

Cool completely; combine pineapple juice and 1/4 cup sugar, cook until sugar dissolved and thickens. Cool thoroughly, stir in sour cream and vanilla, spread sauce over top of cheese cake, chill completely before serving.