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Crust:
1. Preheat oven to 400 degrees F.
2. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender; until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
3. Pat 1/3 of dough evenly over the bottom of a 10 inch springform pan. Bake at 400 degrees for 8 minutes or until crust is lightly browned; cool on wire rack.
4. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling:
1. Stir sugar and cornstarch in a saucepan. Place over medium high heat. Slowly stir in pineapple.
2. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F.
2. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
3. Spoon pineapple filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
4. Bake at 475 degrees for 12 minutes. Reduce temperature to 250 degrees; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 minutes more.
5. Turn oven off and let cake remain in oven for 1 hour.
6. Remove from oven and cool on a wire rack. Release and remove side of pan. Arrange pineapple slices on top of cake. Refrigerate until serving.
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