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A rare dessert that you can describe as light, rich, and creamy. Add a pineapple glaze to this cheesecake for a satisfying delight.
Directions: Combine first 4 ingredients, stirring well; reserve 2 tablespoons crumb mixture. Press remaining crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Beat cream cheese and the next 6 ingredients at medium speed with an electric mixer until smooth. pour into crust; sprinkle with reserved crumb mixture. Bake at 375° for 1 hour or until set. Cool on a wire rack; chill 4 to 5 hours. Remove sides of the pan. This recipe Yields 12 to 14 servings. Pineapple Glaze: Cook 1 can unsweetened crushed pinapple, undrained (8 ounces0, 1 teaspoon sugar, and 1 teaspoon cornstarch in a saucepan over medium heat, whisking constantly until mixture is the consistency of syrup and cool. Yields 1 cup. To serve your cheese cake leave the bottom of the springform pan on, and display on a cake stand. To keep the pan from slipping around when slicing on the cake stand use duct tape. Make loops out of the duct take with the sticky side out and place between the bottom of the springform pan and the cake stand. This will hold your cheesecake in place every time.
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Barvarian Cheesecake 
