2 c. graham cracker crumbs
1 1/2 tbsp. sugar
3 tbsp. butter, melted
3 pkgs. cream cheese, softened
1 c. sugar
4 eggs
1 (8 1/4 oz.) can crushed pineapple
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/4 c. sugar
1 1/2 c. sour cream
1/2 tsp. vanilla

Combine cracker crumbs, 1 1/2 tablespoons sugar and butter; mix well. Press into bottom and halfway up sides of 10 inch springform pan; set aside.

Beat cream cheese at medium speed of mixer until light and fluffy. Slowly add 1 cup sugar, beating well. Add eggs, one at a time beating well after each addition. Drain pineapple, save 1/4 cup liquid, stir pineapple, lemon juice and rind into cheese mixture; spoon into crust. Bake cheese cake 325 degrees for 1 hour and 15 minutes. Cool well.

Combine pineapple liquid and 1/4 cup sugar; cook over medium heat until sugar dissolves and mixture begins to thicken. Cool well. Stir in sour cream and vanilla. Spread sauce over top of cheese cake. Chill well.