1 cup Graham cracker crumbs
1 tablespoon butter
1 tablespoon light corn syrup
1/2 tablespoon water

FILLING:

1/4 cup cold water
1/4 cup instant non-fat dry milk
20 oz. vanned crushed pineapple; undrained
1 package PLUS 1 teaspoon Unflavored Knox Gelatine
3/4 cup PLUS 2 tablespoon sugar
3 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 teaspoon finely grated lemon zest or 1/8 tsp. lemon oil
6 oz cream cheese; cubed, room temp.
3/4 cup plain yogurt

In a food processor, combine crumbs and butter and mix lightly by pulsing until crumbly. In a small cup, stir together corn syrup and water until well blended. Pour over crumbs and pulse again until well blended and the mixture holds together; you may need to add a few drops of water if too dry. Press the crumbs into the bottom of an 9-inch springform pan sprayed with non-stick spray and bake at 350°F for 7-10 minutes, or until crust is firm and lightly golden. Cool on wire rack.

In a small bowl, gradually whisk water into dry milk until smooth. Chill in freezer for 40-50 minutes, until frozen but not completely solid (if mixture freezes hard, break up with spoon and set aside until softened just slightly).

Drain liquid. Sprinkle the gelatin over the juice. Let stand for 5 minutes, or until softened. Place over medium heat and stir constantly until the mixture is hot and the gelatine has dissolved. Set aside. Stir occasionally to prevent the mixture from settling.

Process sugar, lemon juice, vanilla and zest in food processor, blending for 20-30 seconds or until well-mixed. With machine running, drop in cream cheese and blend until smooth. Stir in pineapple and set aside.

Transfer frozen milk to large mixing bowl. Beat with mixer on high speed for 5-7 minutes, or until soft peaks form.

Stir yogurt into gelatin mixture until smooth. Immediately add to whipped milk and continue beating for 2 minutes longer. Beat in cream cheese mixture just until blended and smooth. Pour into crust evenly and smooth the surface using a spatula or the back of a spoon. Refrigerate for at least 1 hour.

If desired, a glaze may be made from the pineapple juice (from the can); combine juice with 3 tablespoons of cornstarch, mixing until smooth. Simmer until the mixture has thickened. Cool. Drizzle over the cheesecake before serving.