CRUST:

1/4 c. butter
1 c. graham cracker crumbs
3 tbsp. powdered sugar
1/2 tsp. nutmeg

FILLING:

1 (8 oz.) pkg. softened cream cheese
3 c. sugar
2 eggs
Lemon rind, grated
1 (13 1/2 oz.) can pineapple, crushed
1 sm. pkg. instant vanilla pudding mix
1 c. whipped cream
Maraschino cherries (opt.)

Melt butter in small saucepan; add crumbs, powdered sugar and nutmeg; mix well. Press firmly onto bottom of 9" or 10" springform pan. (9" square pan works too.) Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, eggs and lemon rind. Pour over baked crust. Bake at 350 degrees for 25 minutes. Cool. Mix together undrained crushed pineapple and dry pudding mix. Fold in whipped cream; pour over cooled cheese layer. Refrigerate at least 1 hour. Serve cut in wedges and garnished with maraschino cherries. Yield: 8 servings.