| 1 1/2 | pk | GRAHAM CRACKERS, crushed |
| 1/3 | c | SUGAR |
| 6 | tb | BUTTER, melted |
| 1 | lg | Can PINEAPPLE, crushed |
| | Mix and pat into bottom and sides of springform pan. Top |
| | With 1 large can of drained, crushed pineapple. Freeze. |
| | FILLING |
| 32 | oz | CREAM CHEESE, unwrapped and warmed |
| | In micro 2 minutes |
| 3/4 | c | SUGAR |
| 5 | | JUMBO EGGS, shelled and warmed in microwave |
| 25 | | Seconds |
| 1 | ts | VANILLA |
| 1/2 | c | HEAVY CREAM |
| 1/4 | c | CORNSTARCH |
| 2 | ts | ORANGE PEEL, grated |
| | Beat cheese until light. Add sugar and beat again. Add |
| | Eggs one at a time, beating after each. Mix in remaining |
| | Ingredients. |
| | Bake in a 350 degree preheated oven with a pan of water on |
| | The bottom shelf (cake on middle shelf) for 1 hour or until |
| | Cake is firm on edges and still soft in middle. Run knife |
| | Around edge and cool 30 minutes. |
| | TOPPING |
| 1 1/2 | c | SOUR CREAM |
| 1 | tb | SUGAR |
| 1 | c | COCONUT |
| 2 | | Drops YELLOW FOOD COLORING (optional) |
| 1/2 | c | GRAPES |
| 1 | cn | MANDARIN ORANGES, drained |
