Cheese Cake

Crust

2 cups	Graham Cracker Crumbs
½ cup	Sugar (white)
½ cup	Melted margarine

Blend ingredients together. Line bottom of the pan with ¾ of the mixture. Save the rest for the topping.

Filling

1 pkg	Pineapple gelatin [Jello]  sm  3oz
½ cup	Sugar (white)
1 ¼  cup	Boiled water

Put Jello and sugar into a bowl. Slowly pour in boiling water. Stir until dissolved.

2	Egg yolk, slightly beaten
¼ cup	Pineapple Juice, drained from canned pineapple
½ cup	Evaporated milk or heavy cream

In another bowl, mix together above ingredients. Add some of the sugar mixture into juice/cream mixture. Add all to sugar mixture slowly/gradually.

12 oz

Cream Cheese, softened

In a large bowl, beat cream cheese, slowly add sugar/juice mixture while beating. Beat until thoroughly mixed. Chill in Fridge

2	Egg whites
20 oz	Crushed Pineapple  (1 can)

In a metal bowl, beat egg whites until stiff. Fold into chilled mixture. Add crushed pineapple.

Sprinkle remaining crumb mixture over top.

Chill until firm – abt 4 hours, depending on the thickness of the cheesecake

Toppings:            Additional crushed pineapple, drained.

(Optional)            Strawberry or cherry pie filling.