Cheesecake With Pineapple

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1-1/2 cups sour cream
• 3/4 cup sweetened condensed milk
• 3 to 4 teaspoons grated orange zest
• 3 teaspoons vanilla extract
• 5 large eggs, separated
• 1/4 cup sugar
• 4 tablespoons cold water, divided
• 1 can (20 ounces) crushed pineapple, drained
• 1 tablespoon cornstarch

1. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined.
3. In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
4. Place pan on a
5. . Bake at 325u0b0 for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan.
6. For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
7. Spread topping over cheesecake. Store in the refrigerator.

graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, condensed milk, orange zest, vanilla, eggs, sugar, cold water, pineapple, cornstarch

Taken from www.tasteofhome.com/recipes/cheesecake-with-pineapple/ (may not work)