1 1/2 c. zwieback crumbs (about 18 slices) OR graham cracker crumbs
3 tbsp. brown sugar
1 tsp. cinnamon
6 tbsp. butter, melted

FILLING:

4 pkg. (8 oz. each) cream cheese
1 1/2 c. sugar
4 eggs
2 c. dairy sour cream
1 c. cream of whipping
2 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla

GLAZE:

1 can (about 13 oz.) frozen pineapple chunks, thawed
1 tbsp. cornstarch
1 tbsp. lemon juice

Make crust: Mix zwieback crumbs with brown sugar and cinnamon in small bowl; blend in melted butter. Press evenly over bottom and side of buttered 9-inch spring form pan. Set pan on a 12-inch long piece of double thick foil; fold up around side to catch any butter mixture that may leak out as cake bakes. Chill.

Make filling: Soften cream cheese in large bowl, gradually beat in sugar until fluffy. Add eggs, one at a time, eating well after each; beat in remaining ingredients; pour into prepared crust.

Bake in moderate oven (350 degrees) for 1 hour; turn heat off; let cake remain in oven, with door closed, 1 hour longer.

Remove from oven; cool in pan on wire rack: (cake will settle slightly in center as it cools.) Remove foil wrapping. Loosen cake around edge with knife; release spring and carefully lift off side of pan; place cake on plate.

Make glaze: Drain syrup from pineapple into 1-cup measure; add water to make 1 up. Blend about 1 to 2 tablespoonfuls into cornstarch until smooth in small saucepan; stir in remaining syrup mixture. Cook, stirring constantly, until mixture thickens and boils 3 minutes; stir in lemon juice and pineapple chunks; cool. Spoon over top of cheesecake; chill until serving time.