|Melted butter||1⁄3 Cup (5.33 tbs)|
|Nuts||1⁄2 Cup (8 tbs)|
|Graham crumbs||3⁄4 Cup (12 tbs)|
|Pineapple cream cheese||1 1⁄4 Pound|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon rind||1 Teaspoon|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Pint|
Mix first 5 ingredients, and pat into a 9-inch spring-form pan.
Beat together cheese and 1/4 cup sugar and the next 5 ingredients.
Gently fold in whipped cream.
Beat egg whites until stiff, gradually adding remaining sugar.
Fold into cheese mixture.
Pour over crumbs, and bake at 325°F. 1 1/2 hours or until almost set.
Mix sour cream, sugar and vanilla, and pour over cake.
Turn off oven, and leave undisturbed for 4-5 hours.
Garnish and glaze with fruit.