P.J. Wouldn't I have to put something in the crushed (drained) pineapple to keep it together on the bottom without ruining the cheese filling? Maybe cook it with some cornstarch or add Clearjel? Or maybe I should go with some pineapple preserves (if I can find it). I definitely want to try your cake layer, when I think I have the time to pay attention to all the components. But the cheesecake looks really terrific - can't wait to try it. It seems to me that a thin layer of crushed pineapple mixed with butter/brown sugar syrup - e.g., the bottom of a pineapple upside down cake - would hold up the cheese filling, which is generally quite thick. However, pineapple preserves are a definite option, as is simply simmering pineapple upside down cake topping until thick. Let us know how it comes out! PJH

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