Pineapple Cheese Torte

Provided by Eva Myers (1999)

Pat in the pan crust:

1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine

Filling:

2 8 ounce packages cream cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream

Pineapple Topping:
1/4 cup all purpose flour
1 20 ounce can of crushed pineapple, drained and juice reserved
1/2 cup whipping cream

Combine crust ingredients, and pat into the bottom of an 11x7 baking dish.  Bake at 350 degrees for 20 minutes.  Beat cream cheese in a mixing bowl until fluffy, and then beat in sugar and eggs.  Stir in pineapple juice.  Pour filling over hot crust.  Bake at 350 degrees for 25 minutes or until set.  Cool.  For topping, combine flour and sugar in a saucepan, stir in 1 cup of reserved pineapple juice.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Fold in pineapple.  Cool.  Whip cream until stiff peaks form and fold into topping.  Spread carefully over dessert.  Refrigerate 6 hours or overnight.