|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon rind strip||1|
|Sour cream||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
Reserve 2 tablespoons Quick Crust mixture for topping.
Press remaining mixture into bottom and about 2 inches up sides of greased 8-inch springform or round layer-cake pan at least 2 1/2 inches deep.
Heat oven to 325°F.
Put eggs, sugar, vanilla, lemon rind, and sour cream into blender container.
Cover; blend at high speed about 10 seconds.
While blender is running, tip center cap and add cream cheese gradually; blend until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Add pineapple to smooth cream cheese mixture in blender container, blend 5 seconds.
Pour into crumb-lined pan.
Sprinkle reserved 2 tablespoons crumb mixture over top.
Bake about 55 minutes, or until set in center.
Filling will be soft but will firm as cake cools.
Store in refrigerator.