Pineapple-Topped New York Cheesecake

Ingredients

• 3 Tbsp butter melted
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 1 cup graham crackers crushed finely
• 8 oz pineapple tidbits in juice drained well canned
• 0.5 cup pineapple preserves 
• 1 cup sugar divided
• 1 Tbsp vanilla 

Equipment

• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Heat oven to 325F.
2. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Pour batter over crust.
7. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
8. Mix pineapple and preserves; spread over cheesecake just before serving.