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CRUST:

3/4 C. all-purpose
flour 2 T. honey 1 egg yolk 6 T. margarine

													
													
													
													
													

													
													
CAKE:
													

													
													
3 10-z bars
cream cheese
													

													
													
1 tsp. vanilla
flavoring
													

													
													
1/4 C. pineapple
juice
													

													
													

													

3 whole eggs

1 C. honey

1/4 of a 32-0z
can crushed pine-

apple (reserve
remaining pineapple

and juice)

													
													
													
													
													

														ICING: 
													
													

														1 T. cornstarch 
													
													

														1 T. honey 
													
													

Mix all the CRUST ingredients together to make a dough. Press dough into cheesecake pan that has been coated with an oil spray. Mix all CAKE ingredients and pour into the crust. ICING: Boil the icing ingredients together, until slightly thickened. Then mix in remaining pineapple and reserved pineapple juice. Spread icing over top of cheese cake. Bake at 385 degrees for 50 minutes. Remove from oven, let cool for 15 minutes. Remove cheesecake ring off pan, cool at room temperature for 2 hours before serving.