Joan's Creamy Cheesecake
1 box Zweiback (baby teething toast) crushed into crumbs
1 stick butter
2 tablespoons sugar
1 teaspoon cinnamon
1 (20-ounce) can crushed pineapple, well drained
2 packages (8 ounce each) packages cream cheese
1 cup sugar
1/4 teaspoon salt
3 cups sour cream
1 teaspoon vanilla
1 tablespoon flour
Crust: Melt butter and add to Zweiback crumbs. Mix in sugar and cinnamon. Pack mixture into a 10-inch angel food cake pan, which has been sprayed with PAM, bringing it up a little on side of pan. Spread drained pineapple over bottom crust.
Filling: Beat cream cheese, add sugar, salt, and flour and continue beating. Add eggs, beat. Add sour cream and beat. Pour into prepared pan on top of the crust and pineapple. (see directions above) Bake in preheated
375 degree oven for 55 minutes. When done, shut off heat. Let stand in oven with door shut for 45 minutes. Remove from oven, cool on rack. When completely cooled, gently slide a sharp knife around the inside of the pan to loosen cheesecake from edge. Invert pan on cooling rack, then quickly invert again on a round serving plate. Keep refrigerated.