1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
16 ounces cream cheese, softened
2/3 cup sugar
3 tbsp flour
2 eggs
3/4 cup milk
1 tsp pure vanilla extract
15 1/2 ounces sliced pineapple
2 tbsp margarine
1 1/2 tbsp cornstarch
1 1/2 tbsp lemon rind, grated
1 1/2 tbsp brandy

Combine graham cracker crumbs, sugar and margarine. Press into bottom of 9″ spring form pan. Bake at 325° F degrees for 10 minutes. Blend cream cheese, sugar and flour. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract; pour over crust.

Bake at 325° F for 40 minutes. Cool completely before removing rim of pan. Drain pineapple, reserving juice. Combine reserved juice, margarine, cornstarch, sugar, lemon rind in saucepan. Cook, stirring constantly, until thickened and clear. Remove from heat; add brandy. Cool slightly. Arrange pineapple slices on cheesecake.. Cover with thickened juice. Chill until ready to serve. Makes 12 servings of tropical cheesecake.