pineapple cheesecake squares

pat-in-the-pan crust (below)
2 packages(8oz.each) cream cheese,softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice

1/4cup all-purpose flour
1/4cup sugar
1 can(20oz.) crushed pineapple,well drained (reserve 1 cup juice)
1/2 cup whipping cream

heat oven to 350 degrees. bake crust. beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs. stir 2/3 cup pineapple juice. pour cream cheese mixture over hot crust. bake just until center is set,about 20 minuites.
cool completely.

mix flour and 1/4 cup sugar in 2-quart saucepan. stir in 1 cup reserved pineapple juice. heat to boiling over medium heat, stirring constantly. boil and stir 1 minute. remove from heat; fold in pineapple. cool completely. beat whipping cream in chilled bowl until stiff. fold into pineapple mixture. spread carefully over dessert. cover loosely and refrigerate until firm, about 4 hours. cut into about 3-inch squares. 12 squares.

  Pat-in-the-pan crust

2cups all-purpose flour
2/3 cup margarine or butter, softened
1/2 cups almonds, finely chopped and toasted
1/2  cup powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. press firmly and evenly in bottom of ungreased pan, 13x9x2 inches. bake until set, 15 or20 minutes.