Ingredients:
1 3/4 cups graham cracker crumbs
1/2 lb butter, melted ( 1 and 1/2 sticks)
1 1/2 lbs cream cheese
1 1/8 cups sugar
5 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
10 ounces crushed pineapple ( drained)
1/2 teaspoon vanilla
1 cup sour cream ( 3/4 cup plus 2 TBS)
Directions:
Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
Put the rest in 2 quart oblong pan and press down on bottom and sides.
Blend together cream cheese and sugar.
Add eggs, one at a time, beating well after each addition.
Add lemon juice and vanilla.
Pour over crumb crust.
Bake at 350 F degrees for 30 minute.
Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
When cake comes out of oven cover cake with the pineapple sour cream mixture.
Sprinkle top with reserved crumb mixture.
Bake another 5-10 minute.
Refrigerate when cool.
Servings: 24
Time preparation: 30 min.
Time total: 70 min.