16 oz. cream cheese
1/2 c. sugar
3 eggs (separated)
1 tsp. vanilla
Graham pie crust
1 can crushed pineapple, drained, reserve liquid
3/4 c. sugar
4 tbsp. cornstarch

Mix cream cheese and 1/2 cup sugar until creamy. Beat egg yolks until thick and add to cream cheese mixture with vanilla. Beat egg whites until stiff and fold them into cream cheese mixture. Pour into graham cracker pie crust and bake in 325 degree oven for 45 minutes or until firm. Let cool. Mix 3/4 cup sugar and 4 tablespoons cornstarch in saucepan. Add pineapple juice slowly. Cook over low heat until it comes to a boil and gets thick. Add pineapple and 2 teaspoons vanilla and mix. Let cool before pouring over cheesecake.