Ingredients
1-1/4 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1/4 cup sugar1-1/2 cups sour cream3/4 cup sweetened condensed milk3 to 4 teaspoons grated orange zest3 teaspoons vanilla extract5 large eggs, separated, room temperatureTOPPING:1/4 cup sugar4 tablespoons cold water, divided1 can (20 ounces) crushed pineapple, drained1 tablespoon cornstarch
Preparation
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.
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 blended.
In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
Place pan on a baking sheet. Bake at 325° 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.
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.
Spread topping over cheesecake. Store in the refrigerator.
