Mom’s New York Pineapple Cheesecake: Drain one can of crushed pineapple. While it’s draining melt ½ c. butter and combine with 10 oz. well crushed graham crackers. Line a 10” spring cake pan with the graham cracker mixture pressing the sides you’re your fingers first, then the bottom. Spread the pineapple evenly on the bottom of the crust. Separate 4 eggs. To the yolks, add 1/# cream cheese, 1# small curd cottage cheese or ricotta, ¾ c. sugar, 3 tbs. flour, 1 tsp vanilla. Whip the egg whites until stiff. Then whip ¾ c. heavy cream until stiff in a separate bowl. Then, with an electric beater beat the cheese and other ingredients until smooth. Fold this into the egg whites and then into the whipped cream. Pour over the pineapple and bake at 400 deg.