Pineapple Cheesecake

1 c. graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. butter, melted
1 envelope unflavored gelatin
1/4 c. cold water
1 pkg. lemon pie filling
1/2 c. sugar
1 3/4 c. cold water
1 egg yolk, slightly beaten
1 (8 oz.) pkg. cream cheese
1 (20 oz.) can crushed pineapple
3 egg whites
3 Tbsp. sugar

Combine crumbs, 2 tablespoons sugar and melted butter. Reserve 1/4 cup of crumbs for top of cheesecake.  Press remaining crumbs in bottom of greased 9-inch spring-form pan. Soften gelatin in 1/4-cup cold water for 5 minutes. In saucepan, combine lemon pie filling, 1/2-cup sugar, 1 3/4 cups water and egg yolk. Mix well; cook and stir until thickened. Remove from heat; add gelatin. Stir until dissolved. Beat cream cheese until softened and add lemon mixture slowly, beating until smooth. Fold in 1 cup of the crushed pineapple. Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and continue to beat until stiff. Fold into cheese mixture. Pour into pan. Sprinkle reserved crumbs on edge. Chill several hours or overnight until firm.
Pineapple Glaze: Measure remaining pineapple and juice and add water if necessary to make 1 1/2 cups.  Combine with 1/4 cup of sugar and 1 1/2 tablespoons of cornstarch. Cook, stirring, until it is thick. Add 1/4 tablespoon almond flavoring. Cool completely. Spread in the middle and on top of cheesecake.

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