PINEAPPLE CHEESE CAKE WITH CREAM FILLING

CRUST:

1 1/2 c. crushed graham crackers
1/4 c. sugar
1/4 c. melted butter

Mix well, sprinkle some mixture on sides of buttered springform pan. Pat the rest firmly on the bottom.

FILLING:

3 (8 oz.) pkg. cream cheese
5 eggs
1 1/4 c. sugar

Cream well, pour into prepared pan, bake until center is firm when shakened.

SOUR CREAM:

1 pt. sour cream
1 tsp. vanilla
2 tbsp. sugar

Cream well, add to top of baked cheese cake and bake for 10 minutes at 350 degrees.

PINEAPPLE TOPPING:

1 can (16 oz.) crushed pineapple and juice
1 tbsp. tapioca
1/4 c. sugar

Cook in saucepan until thickens. Cool and pour on top of cheesecake. Refrigerate until set.

VARIATION: STRAWBERRY TOPPING:

1 (3 oz.) pkg. raspberry Jello
1 c. water
1 (10 oz.) pkg. frozen strawberries

Make Jello using the 1 cup of water. Add the strawberries and mix well. Pour on top of cheesecake. Refrigerate until set.