1 cup graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
14 ounces cream cheese, softened
3/4 cup sugar
3 eggs
2 tsp pure vanilla extract
16 ounces crushed pineapple, drained
1 cup commercial sour cream
1 tbsp sugar
1/3 cup macadamia nuts, chopped

For the crumb crust, mix together the crumbs, melted butter and the 2 tbsp sugar and pat into the bottom and sides of a buttered 9″ spring form pan. Bake in a moderate oven (350° F) for 8 minutes, or until lightly browned.

Meanwhile, cream the cheese until light and fluffy and blend in the 3/4 cup sugar. Add the eggs, one at a time, and beat until smooth. Mix in 1 tsp of the vanilla extract. Add the well drained crushed pineapple, mixing lightly, and turn into the crumb lined pan.

Bake in a moderately hot oven (375° F) for 20 to 25 minutes or until just barely set. Mix until smooth: the sour cream, the 1 tbsp sugar and the remaining 1 tsp vanilla extract and gently spoon over the baked cheesecake, spreading evenly with a spatula. Return to a moderately hot oven (375° F) and continue baking 5 minutes longer. Cool, then chill. At serving time, sprinkle with nuts. Makes 8 -10 servings of Hawaiian Cheesecake.