INGREDIENTS

INSTRUCTIONS

In small saucepan melt butter over moderate heat, stir in graham
crumbs, and then divide mixture among 4 paper lines 1/2 cup muffin
tins, pressing in to form a crust. Bake the crusts in the middle of a
preheated 350F oven for 5 minutes, and then let cool on a rack for 5
minutes.  In a bowl with an electric mixer, beat together the cream
cheese, 1/4  cup of the sugar, the zest and the vanilla until the
mixture is  combined well. Add the egg, and beat in until well
combined, and  divide the batter among the tins.  Bake the cheesecakes
in the middle  of a preheated 350F oven for 20 minutes or until they
are set, and  let them cool on a rack for 10 minutes.  While the
cheesecakes are baking, in a small bowl dissolve the  cornstarch in the
reserved pineapple juice. In a small saucepan  simmer the crushed
pineapple with the water anb remaining 1 tsp sugar  for 5 minutes, or
until the liquid is reduced to about 2 tablespoons.  Stir the
cornstarch mixture and stir it in to the pineapple mixture.  Simmer the
sauce, stirring, for 2 minutes, transfer it to a metal  bowl set in a
larger bowl of ice and cold water, and let it cool,  stirring
occasionally.  Spoon the sauce onto 2 plates and invert the cheesecakes
onto the  sauce, discarding the paper.  Gourmet Magazine

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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 168
Total Fat: 19.1g
Cholesterol: 102mg
Sodium: 160.2mg
Potassium: 252mg
Carbohydrates: 24.8g
Fiber: 1.2g
Sugar: 22g
Protein: 4.8g