2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice

Beat unsoftened cream cheese until soft and fluffy, beat in sugar and eggs. Stir in pineapple juice. Reserve this mixture to pour over hot crust.

CRUST:

2 c. flour
2/3 c. butter
1/2 c. almonds very finely chopped
1/2 c. powdered sugar

Mix with pastry cutter, until crumbly. Press firmly and evenly in a 13 x 9 x 2 inch cake pan. Bake 15-20 minutes at 350 degrees. Remove from oven and pour the above cream cheese mixture over the hot crust, bake additional 20 minutes or until the center is set. Cool completely before adding the next topping.

TOPPING:

1/4 c. flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple, well drained, reserve 1 c. juice
1/2 c. whipping cream, whipped