Pineapple Cheesecake

Ingredients
2 cups all-purpose flour, sifted
1/2 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
Pineapple Filling:
3 tablespoons sugar
1 tablespoon cornstarch
one 5 ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 1/4 cups sour cream
1 5 ounce can pineapple slices, drained
Directions
1. Heat oven to 400 degrees F.
Crust:
1. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling
1. Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. Arrange pineapple slices on top of cake; refrigerate until serving.