1 box zwieback or holland crust
1/4 c. sugar
1 tsp. cinnamon
1 stick butter

Melt butter and mix with other ingredients. Butter pan and line with crumb mixture. Save 1/2 cup for topping. Drain 7 1/2 ounce can of crushed pineapple for a few hours. Mix with 1 tablespoon of cornstarch, spread on crumb mixture.

FILLING:

3/4 lb. farmers cheese
3/4 lb. cream cheese
3 eggs
1 1/2 c. sugar
3 tbsp. cornstarch
Pinch of salt

Beat cheese; add eggs, beating in one at a time. Mix sugar, cornstarch and salt. Blend well and add to cheese mixture. Add: 1 1/2 c. milk 2 tsp. vanilla

Blend well; turn into crumb lined springform pan. Bake at 350 degrees for 1 hour. Cool in oven for 1 hour. Do not open oven door during baking or cooling or cake will flop.