1 prepared graham cracker crust

Filling:

2 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs (pasteurized)
1 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 c. dairy sour cream
1 tbsp. sugar
1/2 tsp. vanilla flavor

Pineapple Topping:

1 can (about 24 oz.) pineapple
2 tbsp. sugar
3 tbsp. cornstarch

In a large bowl, combine ingredients for filling. Pour into a 9 x 13 pan lined with graham cracker crust (store-bought or home-made).

In a medium saucepan, combine ingredients for topping. Bring to a boil; reduce heat to low and simmer until thickened (about 10 minutes). Cool for 10 minutes. Spread topping over cheesecake.

Refrigerate for at least 2 hours before serving.