Categories: Cakes, Cheesecakes, Desserts, Fruits 
      Yield: 4 mini cakes 
  
      1 T  Unsalted butter 
    1/4 c  Graham cracker crumbs 
    3/4 c  Cream cheese, softened (6oz) 
    1/4 c  + 1 tsp sugar 
    1/4 ts Freshly grated lemon zest 
    1/4 ts Vanilla 
      1    Large egg 
      1 ts Cornstarch 
    1/2 c  Drained canned crushed 
           Pineapple, reserve 1 T juice 
    1/2 c  Water 
  
  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