1 graham cracker crust
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
3 eggs
2 tsp. vanilla
1 can crushed pineapple, drained
1 c. sour cream
1 tbsp. sugar

Cream the cheese until light and fluffy and blend in the 3/4 cup sugar. Add eggs, one at a time, and beat until smooth. Mix in 1 teaspoon of vanilla. Add pineapple, mixing lightly and turn into crumb-lined crust. Bake in 375 degree oven for 20 minutes or until just barely set.

Mix until smooth the sour cream, 1 tablespoon sugar and remaining 1 teaspoon vanilla and gently spoon over baked cheesecake, spreading evenly with spoon. Return to 375 degree oven and continue baking 5 minutes longer. Cool and chill.