CRUST:

1/4 lb. butter
1/4 c. plus 2 tbsp. sugar
2 c. flour, sifted
1 tsp. baking powder (sift with flour)
2 eggs

Cream butter and sugar together. Add sifted flour and baking powder to butter mixture until the size of small peas. Add eggs by hand. Press gently into 9 x 13 x 1 1/2 or 2 inch baking dish.

FILLING:

2 (8 oz.) pkgs. Philadelphia cream cheese
1 c. sugar
4 eggs
Juice of 1 lemon
2 tsp. vanilla
2 tbsp. flour
4 c. half & half

Cream cheese with sugar. Add eggs, one at a time. Add lemon juice and vanilla. Add flour. Last, add milk slowly.

PINEAPPLE:

Drain juice from a 16 oz. can crushed pineapple, sprinkle 1 tablespoon of flour over bottom of crust in baking dish. Then spread the pineapple evenly over it. Pour in the filling. Sprinkle with cinnamon. Bake at 325 degrees for 50 to 55 minutes or until crust is lightly brown.