1 1/4 c. crushed graham crackers
1/4 c. sugar
1/4 c. butter
1 med. size can crushed unsweetened pineapple, slightly drained
1/2 c. sugar
1 tbsp. butter
3 tbsp. cornstarch
1 tsp. lemon juice
3 (8 oz.) pkg. cream cheese
16 oz. heavy sweet cream
1 c. sugar
3 eggs
1 tbsp. cornstarch
1 tsp. vanilla

Mix together first 3 ingredients; put in 10 inch spring pan. Cook pineapple, sugar, butter, cornstarch, and lemon juice together and stir until thickened; set aside to cool. Mix remainder of ingredients together for the cheese filling. Put pineapple filling over the graham crackers. Pour cream cheese filling on top. Place in preheated 450 degree oven for 30 minutes until golden. Turn heat off. Keep cake in oven with door closed for 1 hour. Open oven door with cake in oven for 1 hour. Take out of the oven to finish cooling. Refrigerate.