1 (9 oz.) can crushed pineapple or fruit cocktail or Bing sweet cherries
1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. grated lemon peel
1/2 c. pineapple juice or water
1 egg, beaten
1 tbsp. butter

Drain and set aside 3 tablespoons crushed pineapple syrup for cheese cake. Blend the remaining pineapple and syrup with the sugar, cornstarch, salt, lemon juice and peel and pineapple juice or water.

Cook and stir over medium heat until clear and thickened. Quickly blend in beaten egg. Add butter and cook, stirring a few minutes longer. Remove from heat and set aside while making the cake.

CHEESE CAKE BASE:

1 1/4 c. crushed vanilla wafers
1/2 c. nuts, chopped
1/2 c. melted butter
3 (8 oz.) pkgs. cream cheese
1 tbsp. vanilla
3 tbsp. reserved syrup from pineapple or fruit cocktail
1/4 tsp. salt
1/2 tsp. grated lemon peel
4 eggs
1 c. sugar

Blend crumbs and melted butter. Press in bottom of 9 inch spring form pan. Soften cream cheese. Blend in vanilla, pineapple syrup, salt, lemon peel until smooth. Beat eggs until thick. Slowly beat in 1 cup sugar until lemon colored. Continue beating while adding cream cheese mixture in small portions. Beat until smooth. Turn into crumbed pan.

Bake in moderate oven (350 degrees) for 50 to 60 minutes. Cool. Spread with pineapple topping. Refrigerate several hours or overnight. Remove outer ring and garnish as desired. Makes 12 servings.