Pineapple Cheesecake Squares - cooking recipe

Ingredients

1 recipe of Pat-in-the-Pan Crust (below)
1/4 cup all-purpose flour
2 packages (8 ounce each) cream cheese, softened
1/4 cup sugar
1/2 cup sugar
1 20 ounce can crushed pineapple (drained--reserve 1 cup juice)
2 eggs
2/3 cup Dole unsweetened pineapple juice
1/2 cup whipping cream

Preparation

Heat oven to 350 degrees.
Bake crust.
Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs.
Stir in 2/3 cup pineapple juice.
Pour cream cheese mixture over hot crust.
Bake just until center is set, about 20 minutes. Cool completely.
Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Remove from heat; fold in pineapple.
Cool completely.
Beat whipping cream in chilled bowl until stiff.
Fold in pineapple mixture. Spread carefully over dessert.
Cover loosely and refrigerate until firm, about 4 hours.
Cut into squares.