Pineapple Cheesecake Squares

Heat oven to 350 degrees F. Bake crust (see below).

Beat cream cheese in a medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over the hot crust. Bake just until the center is set, about 20 minutes. Cool completely.

Mix the flour and 1/4 cup sugar in a 2 quart saucepan. Stir in 1 cup of the reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Remove from heat. Fold in the pineapple. Cool completely.

Beat the whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over the dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3 inch squares.

For Pat-In-The-Pan Crust: Mix all ingredients in a medium bowl until crumbly. Press firmly and evenly in the bottom of an ungreased 13 x 9 inch baking dish. Bake until set, about 15 minutes.