Crust:
Heat oven to 400 degrees. 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.
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. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling:
Stir sugar and cornstarch in a saucepan. Place over medium high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
Reset oven to 475 degrees. 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.
Spoon pineapple filliing evenly onto crust, then pour cheese mixture over it, being careful not to overfill(you may have a little extra batter).
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. Turn oven off and let cake remain in oven for 1 hour. 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. |
