1 1/2 c. graham cracker crumbs
1/3 c. brown sugar
1/4 c. plus 1 tbsp. melted butter
16 oz. cream cheese
3 whole eggs
15 oz. Eagle Brand milk
1 sm. can crushed pineapple well drained

Mix cracker crumbs, brown sugar, and melted butter; line a well buttered 9 inch spring form pan with crumb mixture, partially up the sides. Chill.

Blend cream cheese, Eagle Brand milk, and eggs until smooth. Use an electric blender if desired. Add crushed pineapple and stir to blend. Pour into shell. Bake at 325 degrees for 30-35 minutes. Remove and cool 10 minutes before adding topping: 3 tbsp. sugar 1/2 tsp. vanilla extract Pinch of salt

Mix together. Pour on cake carefully. Put in 425 degree oven for 5 minutes. Cool several hours. Add topping, if desired, strawberry, cherry, or blueberry pie filling.