1/3 c. sugar
1 tbsp. cornstarch
1 (8 1/4 oz.) can crushed pineapple in heavy syrup (undrained)
1 (9-inch) unbaked pastry shell
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sugar
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 tsp. vanilla
1/4 c. chopped pecans

In saucepan, combine sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto bottom of pastry shell.

Combine softened cream cheese, sugar and salt, mixing until well blended. Blend in milk, eggs and vanilla. Pour over pineapple mixture; sprinkle with nuts.

Bake at 400°F for 15 minutes. Reduce oven temperature to 325°F. Continue baking 40 minutes. Garnish with pineapple slices, cut in halves, and maraschino cherry halves if desired.