2. In large bowl, beat together cream cheese, eggs and sugar on high speed of electric mixer until well blended.

3. Stir in pineapple; pour half of cream cheese mixture into prepared crust.

4. Spoon 1 cup cranberry sauce over cream cheese mixture in crust; top with remaining cream cheese mixture.

5. Reserve and chill remaining cranberry sauce for garnish.

6. Bake 40-45 minutes or until edge is light golden brown. Cool completely on wire rack. Refrigerate until chilled, at least 4 hours or overnight. Garnish with reserved cranberry sauce.