CRUST:

1/4 c. butter
1 c. graham cracker crumbs
3 tbsp. powdered sugar
1/2 tsp. nutmeg

:
2 eggs
Grated lemon rind
1 (13 1/2 oz.) can crushed pineapple
1 pkg. instant pudding
1 c. heavy cream, whipped
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream

Melt butter and add crumbs, powdered sugar and nutmeg. Press on bottom of 9" or 10" springform pan. Bake at 350 degrees for 10 minutes.

Beat together cheese, sugar, eggs and rind. Pour over baked crust. Bake at 350 degrees for 25 minutes. Cool. Mix undrained pineapple and pudding mix. Fold in whipped cream. Pour over cooled cheese layer. Refrigerate at least 1 hour. Serve wedges topped with maraschino cherries.