1 pt. dairy sour cream
1/4 c. sugar
1 tsp. vanilla
1 can crushed pineapple, well drained
3 (8 oz.) pkgs. cream cheese
5 eggs
1 1/2 tsp. vanilla
1 c. sugar

Drain pineapple well. Combine sour cream and 1/4 cup sugar along with 1 tsp. vanilla. Stir in pineapple. Set aside.

Cream 1 1/2 tsp. vanilla with cream cheese. Add sugar and eggs; beat well. Pour into ungreased springform pan. Bake at 350 degrees for 50 minutes or until top is lightly browned and begins to crack.

Spread sour cream and pineapple mixture across top of baked cheesecake carefully. Return to oven for additional 5 minutes. Cool completely before releasing sides of pan. Refrigerate until ready to serve.