1 ½ Cups Graham Cracker Crumbs Combine all crust ingredients. Spread in bottom of a 9-inch springform pan, pressing some of the crumbs up the sides to form a rim about 1 inch high. 5 Packages (8 oz. Each) Cream Cheese In large mixer bowl blend cheese, sugar, flour and Watkins Vanilla and other extracts at high speed. Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes at 450* F; lower heat to 250*F; bake 1 ¼ to 1 ½ hours longer. Remove to rack for 2 hours. 2 Tbsp. White Sugar In small saucepan, combine sugar and Vanilla Dessert Mix; stir in pineapple and lemon juice. Over medium heat, bring to boiling, stirring; boil 1 minute or until thickened and translucent. Stir in Pineapple Extract; cool. Spread surface of cooled cheesecake with glaze; refrigerate until well chilled, 3 hours or overnight. To serve, remove side of pan. Cut into wedges. Makes 16 servings. Nutritional Information Per Serving:
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