1 c. graham cracker crumbs
4 tbsp. sugar
4 tbsp. butter
Pinch of cinnamon
1 can crushed pineapple, drained
2 (8 oz.) cream cheese
6 eggs
1 1/2 c. sugar
2 tsp. vanilla
1 1/2 pt. sour cream

Preheat oven to 325°F.

Combine graham cracker crumbs with 4 tablespoons sugar, melted butter and pinch of cinnamon. Press into bottom and sides of a 10-inch spring-form pan. Add pineapples.

Combine cream cheese, eggs, sugar and vanilla; blend thoroughly. Fold in sour cream. Pour over pineapple.

Bake 1 hour at 325°F, then turn off oven and leave in hot oven to bake 1 hour longer.

Refrigerate for at least 6 hours (or overnight) before serving.