18 oz. cream cheese
pinch of salt
1 c. sugar
1-1/2 pints sour cream
1 tsp. vanilla
20 graham crackers
1 can (small) sliced or diced pineapple
Cream the cheese thoroughly. Add the salt and eggs, and blend well.
Add the sugar, and beat it until the mixture drips from the mixer. Add the vanilla. Fold in 1 pint of the sour cream.
Grease a spring-form pan and coat it with crushed graham crackers. Pour in the batter.
Bake the cake at 350 for 15 minutes. Remove from the oven and spread the top with the remaining 1/2 pint of sour cream. Bake for 15 or 20 minutes more.
Chill the cheesecake and decorate with drained pineapple.