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Instructions |
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Preheat oven to 325 degrees. Place parchment paper over the
bottom of a 10 inch springform.
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Combine cookie crumbs, 1 1/2 tbsp. sugar, and melted butter.
Press into bottom and halfway up sides of the springform pan. Set
aside.
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Beat cream cheese and 1 cup of sugar until well combined. Add
eggs one at a time beating well after each addition. Drain
pineapple, reserving 1/4 cup liquid. Stir pineapple and lemon
juice into the cheesecake mixture. Spoon into crust. Bake
cheesecake for 1 hour. Cool thoroughly.
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Combine reserved pineapple juice and 1/4 cup of sugar. Cook
over medium heat until the sugar dissolves. Cool thoroughly. Stir
in sour cream and vanilla. Spread over cooled cheesecake. Chill
well before serving.
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Originally Submitted
2/5/2012
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